Mean Chef's Wilted Spinach and Portobello Mushroom Salad

1. 1

   Slice portobellos thinly, discarding stems.

2. 2

   In a small pan, heat oil and saute mushrooms (or roast mushrooms in 400 degree oven).

3. 3

   Add salt and pepper to taste.

4. 4

   Wilt spinach very lightly by steaming, or heating in pan with a little added water.

5. 5

   Do not cook completely.

6. 6

   Toast pistachios in a dry pan, or in oven.

7. 7

   Whisk remaining ingredients in a small bowl, squeezing juice from lime and discarding rind.

8. 8

   Add salt and pepper to taste.

9. 9

   To assemble: Place spinach on plate.

10. 10

    Top with mushrooms and pistachios.

11. 11

    Drizzle dressing over salad.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.