SPINACH & MUSHROOM SALAD

By BobD

Ingredients

• 6 ounces portobello mushrooms
• 1/2 of 10-ounce package of fresh spinach
• 1 teaspoon reduced-sodium soy sauce
• 1 tablespoon balsamic vinegar

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

Turn on a toaster oven to broil, or use a regular oven.

Wash and slice mushrooms, and broil until they soften, about 7 minutes.

Wash spinach, remove tough stems, break into small pieces and dry.

In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture. Serve.