Ingredients
4 cups baby spinach, washed and dried
2 large portobello mushrooms, sliced
1/2 purple onion, sliced into rings
1 cup grape tomatoes, halved and marinated in 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt & pepper
1/4 cup almond crunch (candied or toasted slivered almonds)
Dressing
1 tbsp lemon juice
2 tbsp mayo
1 tbsp dijon mustard
1/2 tbsp honey
1 tbsp paprika
Salt & pepper to taste
Marinate Tomatoes
1In a bowl, add sliced cherry tomatoes with oil, balsamic, salt & pepper Let marinade while you make the rest of components for salad
Roast the Mushrooms & Onions
2Preheat oven to 400°F Toss sliced portobellos with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-18 minutes. Slice onions into rings Drizzle with olive oil, salt and pepper Spread on a baking sheet and roast for about 15-18 minutes
Make the Dressing
3In a small bowl, whisk together mayo, dijon mustard, lemon juice, honey, paprika, salt, and pepper.
Assemble the Salad
4In a large bowl or serving platter, lay down the baby spinach. Top with roasted portobellos, grilled onions, and marinated grape tomatoes. Sprinkle with almond crunch. Drizzle the dressing over the top just before serving.
Notes
Optional but takes the salad to the next level! Add in goat cheese or feta.
Ingredients
Ingredients
4 cups baby spinach, washed and dried
2 large portobello mushrooms, sliced
1/2 purple onion, sliced into rings
1 cup grape tomatoes, halved and marinated in 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt & pepper
1/4 cup almond crunch (candied or toasted slivered almonds)
Dressing
1 tbsp lemon juice
2 tbsp mayo
1 tbsp dijon mustard
1/2 tbsp honey
1 tbsp paprika
Salt & pepper to taste
Directions
Marinate Tomatoes
1In a bowl, add sliced cherry tomatoes with oil, balsamic, salt & pepper Let marinade while you make the rest of components for salad
Roast the Mushrooms & Onions
2Preheat oven to 400°F Toss sliced portobellos with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-18 minutes. Slice onions into rings Drizzle with olive oil, salt and pepper Spread on a baking sheet and roast for about 15-18 minutes
Make the Dressing
3In a small bowl, whisk together mayo, dijon mustard, lemon juice, honey, paprika, salt, and pepper.
Assemble the Salad
4In a large bowl or serving platter, lay down the baby spinach. Top with roasted portobellos, grilled onions, and marinated grape tomatoes. Sprinkle with almond crunch. Drizzle the dressing over the top just before serving.
Notes
Optional but takes the salad to the next level! Add in goat cheese or feta.
