Mean Chef's Wilted Spinach and Portobello Mushroom Salad

• 1 bag washed Baby Spinach
• 4 small portabella mushrooms
• 1 tablespoon olive oil
• salt and pepper
• 15 pistachios, shelled
• 1 12 tablespoons balsamic vinegar
• 1 12 tablespoons extra virgin olive oil
• 1 teaspoon tamari or 1 teaspoon soy sauce
• 1 lime wedge

1. Slice portobellos thinly, discarding stems.
2. In a small pan, heat oil and saute mushrooms (or roast mushrooms in 400 degree oven).
3. Add salt and pepper to taste.
4. Wilt spinach very lightly by steaming, or heating in pan with a little added water.
5. Do not cook completely.
6. Toast pistachios in a dry pan, or in oven.
7. Whisk remaining ingredients in a small bowl, squeezing juice from lime and discarding rind.
8. Add salt and pepper to taste.
9. To assemble: Place spinach on plate.
10. Top with mushrooms and pistachios.
11. Drizzle dressing over salad.
12. Serve immediately.

spinach, portabella mushrooms, olive oil, salt, pistachios, balsamic vinegar, extra virgin olive oil, tamari, lime

Taken from www.food.com/recipe/mean-chefs-wilted-spinach-and-portobello-mushroom-salad-50898 (may not work)