Wilted Spinach Salad

1. 1

   Thoroughly wash and dry the spinach.

2. 2

   Thinly slice the red onion, bell pepper and portobello mushrooms.

3. 3

   In a large pot heat up the olive oil. Toss in the red onions and saute for 2 minutes on medium low.

4. 4

   Add the bell pepper and mushrooms and continue to saute for 5 minutes or until the veggies are almost soft.

5. 5

   Add the spinach, balsamic vinegar and juice of the orange along with salt n' pepper to taste. Cover and let the greens slowly wilt ... this should take just a few minutes.

6. 6

   You can serve this by simply placing a large plate on top of the pot and flipping it upside down (though just as a warning this could be slightly hazardous due to the amount of juices flowing) or simply plate it by scooping the spinach onto a plate and topping it with the onion, bell pepper and mushroom mixture. Grate a little bit of the orange peel onto the top for an extra zing ... and nibble away!

* Per serving · 4 servings · Values may vary.