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.