Portobello Mushroom Salad

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
• 1 red onion, diced
• 1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
• 2 large ripe fresh tomatoes
• 1 tablespoon fresh dill, minced

1. Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces.
2. Remove from heat and let cool.
3. In a mixing bowl toss with onion, spinach and tomatoes.
4. Serve chilled, family style, garnishing with fresh dill.

balsamic vinegar, soy sauce, portobello mushrooms, red onion, baby spinach, tomatoes, fresh dill

Taken from www.foodnetwork.com/recipes/robert-irvine/portobello-mushroom-salad-recipe.html (may not work)