INSALATA DI SPINACIGrill portabello mushroom until tender and thoroughly smoky, preferably over hickory wood. Cool and slice into long strips as thin as possible. Remove stems and wash spinach. Remove seeds from bell pepper and cut into thin strips. Chop onion. Peel and slice tomatoes. Toss together. Optionally garnish with nuts or feta cheese. Serve with good quality Italian dressing.
1 bunch fresh spinach, stemmed and washed 1/2 Smoked Portabello mushroom, thinly sliced 1 fresh green bell pepper, thinly sliced 1/2 med. onion, finely chopped 2 small fresh tomatoes, peeled and sliced Optional: 1/4 cup chopped walnuts OR 1/4 cup feta cheese Dressing: spicy oil and vinegar type Italian
© Terry Blackburn, 1997
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out - tblackbu(at)tuality(dot)com