September 24, 2018
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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!