Spinach Salad with Hot Portabella Dressing

INGREDIENTS

• 1 large Modern portabella mushroom, cleaned and trimmed (about 8 ounces)
  
• 1 package (10 ounces) baby spinach leaves, trimmed, rinsed and drained (about 6 cups)
  
• 1 large sweet yellow or red bell pepper, chopped (about 1 cup)
  
• 8 cherry tomatoes, halved (about 1 cup)
  
• 1 tablespoon olive oil
  
• 1/2 cup prepared Italian salad dressing
  
• 1/2 cup sliced green onions (scallions)

INSTRUCTIONS

This is a quick take on the classic wilted spinach salad. Substituting portabella mushroom for the bacon in the original makes this version lower in calories and sodium as well.

Remove and slice portabella stem. Slice mushroom cap; cut into bite-sized pieces; set aside. In large salad bowl, place spinach, pepper and tomatoes. In large nonstick skillet, heat olive oil. Add mushroom slices; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salad dressing and green onions; remove from heat. Pour over spinach mixture; toss gently. Serve immediately.

Yield: 4 servings (about 8 cups)