By JLuke Morris
Slice the grilled portobello caps into thin strips and set aside.
In a large mixing bowl, combine the baby spinach, sliced portobello mushrooms, and chopped walnuts.
In a small bowl, whisk together the olive oil and balsamic vinegar until well emulsified. Add salt and black pepper to taste.
Drizzle the dressing over the spinach mushroom mixture, and toss gently to ensure even coating.
Serve the salad immediately, garnishing with additional walnuts if desired.
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This Salad Vegetarian Quick and Easy Lunch recipe is ready in 20 minutes and features Grilled portobello caps, Baby spinach, Chopped walnuts and other delicious ingredients. Contains 170 calories total.
Slice the grilled portobello caps into thin strips and set aside.
In a large mixing bowl, combine the baby spinach, sliced portobello mushrooms, and chopped walnuts.
In a small bowl, whisk together the olive oil and balsamic vinegar until well emulsified. Add salt and black pepper to taste.
Drizzle the dressing over the spinach mushroom mixture, and toss gently to ensure even coating.
Serve the salad immediately, garnishing with additional walnuts if desired.
Calories per Serving: 170
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