Wilted Spinach Salad

• 2 bags of salad spinach
• 1 red onion
• 1 large red bell pepper
• 2 portobello mushrooms
• 1 orange
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• salt n' pepper to taste

1. Thoroughly wash and dry the spinach.
2. Thinly slice the red onion, bell pepper and portobello mushrooms.
3. In a large pot heat up the olive oil. Toss in the red onions and saute for 2 minutes on medium low.
4. Add the bell pepper and mushrooms and continue to saute for 5 minutes or until the veggies are almost soft.
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. 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!

salad spinach, red onion, red bell pepper, portobello mushrooms, orange, balsamic vinegar, olive oil, salt

Taken from food52.com/recipes/1546-wilted-spinach-salad (may not work)