Barbecued Balsamic Mushroom Salad

Clock Icon 20 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 20 minutes

Barbecued Balsamic Mushroom Salad

Clock Icon 20 minutes
Servings: 4
Prep: 10 minutes
Cook: 20 minutes

Barbecued Balsamic Mushroom Salad

Clock Icon 20 minutes
Servings: 4
Prep: 10 minutes
Cook: 20 minutes

Ingredients

Ingredients

  • 8 cups (2 L) baby spinach
  • 1/2 red onion, thinly sliced and separated
  • 1/2 lb (250 g) fresh white or crimini mushrooms, quartered
  • 2 Tbsp (30 mL) balsamic vinegar, divided
  • 1 Tbsp (15 mL) canola oil
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • 1/2 cup (125 mL) grated mozzarella cheese
  • 2 green onion, chopped

Method

  1. In large salad bowl place spinach and red onion. Set aside.
  2. Place mushrooms in a foil pie plate.
  3. Drizzle with 1 tablespoon (15 mL) balsamic vinegar and oil. Add garlic, salt and pepper. Mix well.
  4. Cover with foil. Place on medium hot grill.
  5. Cook with lid closed until mushrooms are soft, 8-10 minutes. Carefully remove pan from grill.
  6. Pour mushrooms and liquid over spinach.
  7. Toss. Taste. Add remaining tablespoon of balsamic vinegar, if desired.
  8. Top with Mozzarella cheese and green onions.
  9. Serve immediately.