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      Roasted Portobello Caprese Salad with Blackberry Vinaigrette

      September 24, 2018

       

       

      Ingredients:

       

      2 pkgs sliced portobello mushrooms (or 6 caps)

      1 pkg sliced mozzarella Cheese

      5 slicing tomatoes

      1 pkg organic spinach

      6 oz. (small container) organic blackberries

      1/4 cup balsamic vinegar

      1/4 cup olive oil

       

      Directions:

       

      Toss mushrooms in 1-2 tbsp. olive oil and some himalayan salt. Place on baking sheet & roast at 425 degrees for approx. 15 minutes. Cool once removed from over. In the meantime, assemble spinach, tomato & cheese. Blend oil, vinegar & blackberries until smooth. Once mushrooms are room temp, add to the salad and drizzle withthe vinaigrette. Save extra dressing and use for the week as a marinade or salad dressing!

       

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