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Spinach Salad with Grilled Portobello Mushrooms

Cholesterol Down by Janet Bond Brill
Yield: 2 servings

• 4 cups washed spinach leaves, preferably organically grown
• 2 large ripe tomatoes, diced
• 2 large portobello mushrooms
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• Juice of ½ fresh lemon
• Salt and freshly ground black pepper to taste
• Balsamic glaze (available commercially such as Gia Russa from Italy)

Heat grill to medium-high heat.

Chop spinach into small pieces and divide spinach between two salad plates. Top each with chopped tomatoes.

Wash and dry mushrooms, removing stems. In a small pot, heat olive oil and sauté garlic with lemon juice, salt, and pepper until garlic is browned. Brush mushroom caps (both sides) generously with olive oil mixture. Grill mushrooms over medium heat, stem side down, for about 8 minutes. Turn and grill tops for 6 to 8 minutes more. The mushrooms should be browned and tender.

Remove from grill, cut into quarters, and arrange over spinach salad. Add seasoning to taste. Drizzle salad with balsamic glaze and serve.

Nutritional information per serving (½ of recipe):
Calories: 220, Fat: 15 g, Cholesterol: 0 mg, Sodium: 236 mg, Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 7 g, Protein: 5 g

Janet Bond Brill, Ph.D., R.D., LDN, is a registered and licensed dietitian/nutritionist, exercise physiologist, and certified wellness coach. She has been published in the International Journal of Obesity and the International Journal of Sport Nutrition, as well as in the popular press.

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