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

Ingredients

  • 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

Directions

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.

Tip:
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.