Roasted Portabella & Spinach Salad

Prep time: 8min
Total time: 30min
Serves: 8
1/4 cup
extra virgin olive oil, divided
60 mL
1/4 cup
Sensations by Compliments Aged Balsamic Vinegar of Modena
60 mL
1 tsp
chopped fresh Compliments Thyme
5 mL
4
Compliments Portabella Caps, brushed clean, stems removed
1 cup
halved grape tomatoes
250 mL
4 cups
Compliments Organic,/em> Baby Spinach
1 L
1/2 cups
shaved Parmesan cheese
125 mL
1/8 tsp
each salt and pepper
0.5 mL
1/8 of the recipe
calories
130
fat
9 g
carbs
6 g
protein
5 g
cholestrol
5 mg
fibre
2 g
sodium
190 mg

Directions

  1. In a bowl, whisk together 3 tbsp (45 mL) olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead).

  2. Preheat oven to 400°F (200°C). Place the mushrooms on one side of a parchment paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in centre of oven for 12 min. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.

  3. In a mixing bowl, toss the spinach and Parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop.

Tip

This is the ultimate fuss-free dish: mushrooms and tomatoes can be roasted ahead of time and then quickly reheated to top the salad. Serve individually or on a platter. For perfect Parmesan curls, use a vegetable peeler.