Portobello mushroom salad

Delight in the earthy flavors of Portobello mushrooms in this enticing salad. Paired with fresh greens and zesty vinaigrette, it's a culinary masterpiece.

Ingredients:

• 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

Instructions:

1. Warm balsamic vinegar and soy sauce in a pan and let mushrooms simmer as the sauce thickens. Take it off the heat and allow it to come to room temperature. Combine in a bowl with onion, spinach, and tomatoes. Serve cold, buffet-style, topping with chopped dill.

Summary:

• Calories: 271 kcal
• Fat: 2 g
• Protein: 17 g
• Carbs: 51 g
• Potassium: 2543 mg
• Magnesium: 109 mg