Roast Portobello and Spinach Salad With Tangy Mustard Vinaigrette

Serves 4 to 6.

Note: Roast a chopped red bell pepper and leek along with the mushrooms to add color and flavor to this dish. Make a double batch for tossing with pasta, topping pizza or bruschetta. From Beth Dooley.

• 2 lb. portobello mushrooms

• 1 large leek, white part, sliced in half lengthwise

• 1 medium red bell pepper, cored and seeded

• 2 to 3 tbsp. extra-virgin olive oil

• 1 tsp. coarse salt

• Pinch red pepper flakes

• 5 to 6 oz. spinach

Vinaigrette:

• 1 tbsp. chopped shallot

• 1/3 c. extra-virgin olive oil

• 2 tbsp. fresh lemon juice

• 1 tsp. Dijon mustard

• 1/2 tsp. honey

• Salt and freshly ground black pepper, to taste

Directions

To roast the vegetables: Preheat the oven to 375 degrees. Stem the mushrooms (reserving the stems for another use, such as stock). Using a teaspoon, scrape the underside of the mushrooms to remove the gills. Dunk quickly in cold water and set on paper towels and pat dry. Cut into 1/2-inch chunks.

Run the cut part of the leek under cold running water and pat dry. Cut into 1/2-inch pieces. Remove the ribs from the pepper and cut into 1/2-inch pieces.

Place the vegetables in a large bowl and toss with enough oil to lightly coat. Sprinkle with salt and a pinch of the red pepper flakes. Spread the vegetables out on a flat sheet pan so that they do not touch. Roast until the mushrooms are a dark brown and very firm. Remove and set aside.

To make the vinaigrette: Place the shallot, 1/3 cup oil, lemon juice, mustard and honey into a blender, and process until smooth. Season to taste with the salt and pepper.

To assemble the salad: Place the spinach in a large bowl and toss in just enough of the vinaigrette to lightly coat.

In a separate bowl, lightly dress the roasted mushrooms with the vinaigrette and place on top of the spinach. Season with salt and pepper to taste. Serve at room temperature.

Nutrition information per each of 6 servings:

Calories 210 Fat 17 g Sodium 370 mg

Carbohydrates 14 g Saturated fat 2 g Total sugars 5 g

Protein 4 g Cholesterol 0 mg Dietary fiber 4 g

Exchanges per serving: 3 vegetable, 3 ½ fat.