THIS DOSE NOT LOOK LIKE A DIET SALAD BUT WE ARE DIETING SO WHAT. ENJOY DAN:

SPINACH AND PORTABELLO SALAD by CHEF DAN


Serves 4



INGREDIENTS: FOR MARINATED MUSHROOMS

2-3 portabella mushrooms

1/4-cup olive oil

1/2- teaspoons red chili flakes

3 garlic cloves, minced

1/4-cup rice vinegar

1/4 cup balsamic vinegar

Zest of one lime or lemon



DIRECTIONS:

1. Clean mushroom and lay gill-side up in a shallow pan.

2. Whisk together the marinate ingredients.

3. Pour over the mushroom.

4. Cover and refrigerate up to 4 hours.

DRESSING:

1. Roast 2 garlic bulbs in pre-heated 400 degree oven. To garlic add 2 teaspoons olive oil, and a pinch of salt.

2. Cook 45-55 minutes.

3. 1/3 cup feta cheese

4. 1/3 cup buttermilk

5. 3 tablespoons fresh oregano

6. 2 teaspoons DAN’S honey

7. 2 teaspoons red wine vinegar

8. Salt and pepper to taste.

SALAD;

1. I bunch spinach, washed and stemmed.

2. Marinated mushrooms.

3. 2 red bell peppers roasted and peeled.

4. 2 scallions, thinly sliced

DIRECTIONS: In a large bowl combine the following ingredients.

1. Squeeze the flesh from the roasted garlic and blend with feta cheese until smooth.

2. Add the remaining ingredients, reserve 1 tablespoons oregano leaves.

3. Stir thoroughly and mix well, season with S & P. set aside.

4. Remove mushrooms from marinate, pat dry.

5. Roast them on a oiled baking sheet in a 400 degree oven for 15 minutes, roast both sides.

6. Cool and cut 1/8inch thick slices.

7. Slice roasted pepper into thin strips.

8. Add scallions and the spinach leaves torn into bite size pieces.

9. Toss the vegetables and reserved oregano with enough dressing to coat evenly.

10. Finish with fresh cracked pepper and serve.

ENJOY DAN: hallelujah