---

Ingredients

• 1 tbsp apple chider vinegar
• 1 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tbsp honey
• Generous pinch of Kosher salt and ground black pepper
• 1 tsp olive oil
• 1/2 tbsp parmesan cheese
• 1 Large Portobello Mushroom Cap
• 1/2 red bell pepper cut into strips
• 1 tbsp red wine vinegar
• 2 cups Spinach Leaves (85g)
• 1-2 slices of Vidalia onion

---

Ready In 45 Minutes

Servings: 1

---

Cooking Instructions

---

Step 1

• Whisk the vinegars, honey, olive oil salt, pepper, garlic powder and thyme. Set aside.Pile 2 cups of raw spinach on a plate. Set aside.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 2

• Heat a nonstick skillet over medium-high heat and spray with non-stick cooking spray.Separate the onion into rings, dip into the vinegar mixture and brown in the skillet.While the onion is browning, slice the mushroom cap into strips about 1/2 inch thick and place in the vinegar mixture.Once the onion is soft and browning on the edges remove from the heat and top the pile of spinach with them.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 3

• Place the marinated mushroom strips in the skillet. Dip the pepper strips into the vinegar mixture and add them to the skillet as well.Cook the mushrooms about 2-3 minutes a side.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 3 minutes

---

Step 4

• Remove them and add them to the top of the spinach.With the pepper strips still in the skillet add the rest of the vinegar mixture. It should immediately boil up and thicken into a reduction.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 5

• Remove from the heat. Top the spinach with the peppers and drizzle the thickened vinegar mixture over the salad.
• INGREDIENTS:
  

---

Step 6

• Sprinkle with a little parmesan cheese.Just look at that flavor!It was seriously good! I loved getting a bite with a little of everything.D-lish!
• INGREDIENTS:
  

---