0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
1 hr 45 min |
| Prep: |
50 min |
| Inactive: |
5 min |
| Cook: |
50 min |
| Yield: |
4 servings |
Ingredients
- 1 medium onion, thinly sliced
- 6 tablespoons freshly squeezed lime juice (from about 3 limes)
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1/3 cup soy sauce
- 3 tablespoons sugar
- 2 jalapenos (preferably red), minced
- 2 cups mixed fresh basil, cilantro and mint leaves, chopped
- 4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick
- 2 tablespoons toasted white sesame seeds
- 1 pound spinach, rinsed, stemmed and roughly chopped
Instructions
- Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.
- In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.
- Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.
Nutrition Facts
| Calories |
209 |
| Total Fat |
9 grams |
| Saturated Fat |
0.5 grams |
| Sodium |
2067 milligrams |
| Carbohydrates |
30 grams |
| Dietary Fiber |
7 grams |
| Protein |
7 grams |
| Sugar |
14 grams |