Grilled Portobello Spinach Salad Recipe

Name: Grilled Portobello Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orange juice; 1/4 cup olive oil; 4 teaspoons grated orange zest; 1 teaspoon fennel seed; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 pound sliced baby portobello mushrooms; 1 package (6 ounces) fresh baby spinach; 1 can (11 ounces) mandarin oranges, drained; 1/2 medium red onion, thinly sliced; 1/4 cup slivered almonds

Servings: persons

1 cup orange juice
1/4 cup olive oil
4 teaspoons grated orange zest
1 teaspoon fennel seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound sliced baby portobello mushrooms
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/2 medium red onion, thinly sliced
1/4 cup slivered almonds

1
In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the mushrooms; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade.
2
Drain mushrooms and discard marinade. Transfer mushrooms to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Cool slightly.
3
Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup orange juice, 1/4 cup olive oil, 4 teaspoons grated orange zest, 1 teaspoon fennel seed, and more.

Yes, Grilled Portobello Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Portobello Spinach Salad

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