Grilled Portobello Spinach Salad

• 1 cup orange juice
• 1/4 cup olive oil
• 4 teaspoons grated orange zest
• 1 teaspoon fennel seed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound sliced baby portobello mushrooms
• 1 package (6 ounces) fresh baby spinach
• 1 can (11 ounces) mandarin oranges, drained
• 1/2 medium red onion, thinly sliced
• 1/4 cup slivered almonds

1. In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the mushrooms; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade.
2. Drain mushrooms and discard marinade. Transfer mushrooms to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Cool slightly.
3. Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.

orange juice, olive oil, orange zest, fennel seed, pepper, salt, baby portobello mushrooms, baby spinach, mandarin oranges, red onion, almonds

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