Name: Portobello-Spinach Salad
Yield: 4 servings
Ingredients: 4-1/2 teaspoons balsamic vinegar; 2 tablespoons plus 1-1/2 teaspoons olive oil; 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil; 1-1/2 teaspoons Dijon mustard; 1 small garlic clove, minced; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 large portobello mushroom, sliced; 1 small onion, thinly sliced; 1 tablespoon olive oil; 2 cups fresh baby spinach; 1/2 cup cherry tomatoes, halved; 2 tablespoons crumbled Gorgonzola cheese

4-1/2 teaspoons balsamic vinegar

2 tablespoons plus 1-1/2 teaspoons olive oil

1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1-1/2 teaspoons Dijon mustard

1 small garlic clove, minced

1/8 teaspoon salt

1/8 teaspoon pepper

1 large portobello mushroom, sliced

1 small onion, thinly sliced

1 tablespoon olive oil

2 cups fresh baby spinach

1/2 cup cherry tomatoes, halved

2 tablespoons crumbled Gorgonzola cheese

Portobello-Spinach Salad

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