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Spinach Salad with Portobello Mushrooms Recipe
4 large portobello mushroom caps
3 medium onions, cut into1/2 inch wedges
1/2 cup Italian dressing
1 package 10 ozs. fresh spinach leaves (or baby spinach), trimmed, rinsed and patted dry
2 boneless, skinless chicken thighs or breasts, about 8 ozs, grilled or broiled and sliced (optional)
Preheat oven to 450 degrees.
On bottom of broiler pan, without rack, toss onions with 2 tbsps. dressing.
Add mushrooms in single layer.
Roast 25 minutes or until vegetables are tender.
Slice mushrooms and toss with 2 tbsps. dressing; set aside.
Just before serving, toss spinach with remaining 1/4 cup dressing.
On serving platter, arrange spinach, then top with mushrooms,
onions and chicken.
Sprinkle, if desired, with grates Parmesan cheese.
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