Warm Balsamic Spinach Salad
|Packed spinach||4 Cup (64 tbs) (Tightly Packed)|
|Olive oil||1 Tablespoon|
|Baby portobello mushrooms||1 Cup (16 tbs), sliced|
|Chopped fresh rosemary||1 Teaspoon|
|Balsamic vinegar||3 Tablespoon|
1. Divide spinach evenly between 2 salad plates.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach.