From Our Kitchen

Spinach Salad with DOLE® Portobello Mushrooms

40 minutes
15 minutes
25 minutes
4 Servings
Portobello Mushrooms


  • 4 large DOLE Portobello mushroom caps
  • 3 medium onions, cut into1/2 inch wedges
  • 1/2 cup Italian or House dressing
  • 1 package (10oz) fresh spinach leaves (or baby spinach), trimmed, rinsed and patted dry
  • 2 boneless, skinless chicken thighs or breasts (about 8oz), grilled or broiled and sliced (optional)

Steps / Directions

  1. Preheat oven to 450 F
  2. On bottom of broiler pan, without rack, toss onions with 2Tbsp. dressing. Add mushrooms in single layer.
  3. Roast 25 minutes or until vegetables are tender.
  4. Slice mushrooms and toss with 2 Tbsp. dressing; set aside.
  5. Just before serving, toss spinach with remaining 1/4 cup dressing.
  6. On serving platter, arrange spinach, then top with mushrooms, onions and chicken.  Sprinkle, if desired, with grates Parmesan cheese.