Spinach and Mushroom Salad

• 6 ounces portobello mushrooms
• 1/2 of 10-ounce package of fresh spinach
• 1 teaspoon reduced-sodium soy sauce
• 1 tablespoon balsamic vinegar

1. Turn on a toaster oven to broil, or use a regular oven.
2. Wash and slice mushrooms, and broil until they soften, about 7 minutes.
3. Wash spinach, remove tough stems, break into small pieces and dry.
4. In a serving bowl, mix the soy sauce and balsamic vinegar, and then thoroughly stir the spinach and the mushrooms into the mixture.
5. Serve.

portobello mushrooms, fresh spinach, soy sauce, balsamic vinegar

Taken from cooking.nytimes.com/recipes/5452 (may not work)