Warm Balsamic Spinach Salad Recipe
Ingredients
| 4 cups tightly packed spinach | ||
| Olive oil | 1 Tablespoon | |
| 1 cup baby portobello mushrooms, sliced | ||
| Rosemary | 1 Teaspoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Balsamic vinegar | 3 Tablespoon | |
Directions
1. Divide spinach evenly between 2 salad plates.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach.
Chef
