Mambo Sprouts

Grilled Portabello, Vidalia, Tomato and Spinach Salad with Garlic and Basil Vinagrette

Recipe submitted by Angela S. of Clovis, NM for the Mambolicious Recipe Contest 2009.

Ingredients:

• 2 vidalia onions
• 4 large portabello mushroom caps
• 2 large red tomatoes
• 2 large yellow tomatoes
• 4 Tbsp. extra-virgin olive oil
• 2 tsp. Jane’s Crazy Mixed-Up Salt
• 1/2 cup San J Tamari Ginger Salad Dressing
• 4 cups fresh spinach
• 4 grinder-turns of freshly ground pepper

Directions:

1. Spray the grill rack of a gas grill and set to high.
2. Cut vidalia onions into 3/4 inch slices.
3. Place the mushrooms, onions, and tomatoes in a large bowl and sprinkle with the 4 tablespoons olive oil and Jane’s Krazy Mixed-Up Salt. Toss to coat.
4. Place vegetables on grill. Grill portabellos and onions 4 minutes per side and tomatoes 3 minutes per side.
5. Transfer all vegetables to a large cutting board and coarsely chop.
6. In a medium bowl, mix chopped vegetables with Tamari Ginger Salad Dressing.
7. Divide the spinach between 2 shallow bowls and top with chopped vegetable mixture.
8. Sprinkle with ground pepper.

Servings: 2

Prep Time: 10 minutes

Cook Time: 8 minutes