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Baby Spinach and Portobello Mushroom Salad

Baby Spinach and Portobello Mushroom Salad


Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 6 to 8 servings

1 tablespoon olive oil
1 (6-ounce) package sliced Portobello mushrooms
1 (10-ounce) package baby spinach leaves
1 red onion, thinly sliced
10 grape tomatoes, halved
For dressing:

⅓ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 teaspoon prepared crushed garlic
½ teaspoon sugar
½ teaspoon kosher salt

1. In a 12-inch skillet, heat oil over medium heat.
2. Add mushrooms and sauté for 5 minutes. Set aside.
3. In a salad bowl, place baby spinach, onion and tomatoes.
4. In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over salad.
5. Spoon mushrooms over salad. Toss gently and serve.

If you like arugula, add some to the salad.

If you don’t have time to sauté, just use 1 carton of fresh sliced white mushrooms in place of the Portobellos.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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