Portobello-Spinach Salad

• 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

1. In a small bowl, whisk the first seven ingredients; set aside.
2. In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

balsamic vinegar, olive oil, fresh basil, mustard, garlic, salt, pepper, portobello mushroom, onion, olive oil, baby spinach, cherry tomatoes, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/portobello-spinach-salad/ (may not work)