Wilted Spinach with Portobello Mushrooms

[Guest guest]

Wilted Spinach with Portobello Mushrooms

Makes 3 - 4 small servings

 

 

 

1 bag baby spinach, or 1-2 bunches spinach

1 - 2 portobello mushrooms

1 Tbsp. margarine

Salt & pepper to taste

1/4 cup pistachios (about 15), shelled

1 1/2 Tbsp. balsalmic vinegar

1 1/2 Tbsp. extra-virgin olive oil

1 tsp. soy sauce

Dash of fresh-squeezed lime (opt.)

 

 

 

Slice portobellos thinly, discarding stems. In a small pan, melt

margarine and saute mushrooms. Add salt and pepper to taste.

 

Wilt spinach by steaming, or heating in pan with a little added

water. Do not cook completely.

 

Toast pistachios in a dry pan, or in oven.

 

Whisk remaining ingredients in a small bowl, squeezing juice from

lime and discarding rind. Add salt and pepper to taste.

 

To assemble: Place spinach on plate. Top with mushrooms and

pistachios. Drizzle dressing over salad. Serve immediately.