Marinated Portabella Mushroom & Arugula Salad

• 2 Tbsp red wine vinegar
• 2 Tbsp balsamic vinegar
• 2 Tbsp apple cider vinegar
• 2 Tbsp honey
• 2 tsp olive oil
• Pinch sea salt + black pepper
• 1/2 tsp garlic powder
• 1/2 tsp. dried thyme
• 4 C. arugula or lettuce mix
• 1/2 red onion, sliced
• 2 portabella caps, sliced into 1/2 in. strips
• 1 bell pepper, cut into strips

1. Whisk vinegars, honey, olive oil, salt and pepper, garlic powder, and thyme together. Set aside. Pile 4 cups of greens on a plate and set aside. Heat olive oil in a skillet over medium high heat. Separate onion rings and dip into vinegar mixture and place on pan. Meanwhile, place mushroom strips in marinade. Once onion is soft and browning on edges, remove from pan and place on greens. Add mushrooms to skillet. Dip pepper strips in marinade and add to pan. Cook mushrooms about 2-3 minutes a side and place on greens. Pour remaining vinegar mixture into the pan with the peppers. It will begin to thicken and reduce. Remove from heat and pour peppers and reduced vinegar mixture over salad. Serve.

red wine vinegar, balsamic vinegar, apple cider vinegar, honey, olive oil, salt , garlic, thyme, arugula, red onion, portabella caps, bell pepper

Taken from www.epicurious.com/recipes/member/views/marinated-portabella-mushroom-arugula-salad-52477771 (may not work)