GRILLED PORTOBELLO SPINACH SALAD

Grilled Portobello Spinach Salad image

Grilled portobellos add a healthy heartiness to this meatless main-dish salad. -Thomas McCleary • Kansas City, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Previous Next

Ingredients

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

Steps:

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., 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., Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges