Portobello Mushroom Salad

Ingredients

• 1 cup baby spinach dried with paper towels packed rinsed well ()
• 0.3 cup balsamic vinegar 
• 1 tablespoon optional: dill fresh minced
• 4  portabello mushrooms cleaned quartered cut into slices 1/8 to 1/
• 1  onion diced red
• 0.3 cup soya sauce 
• 2 large tomatoes fresh ripe

Equipment

• frying pan
• mixing bowl

Directions

1. Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces.
2. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes.
3. Serve chilled, family style, garnishing with fresh dill.