1 bag fresh baby spinach
2 large portobello mushrooms
1/4 cup pecans or walnuts
1/4 cup of craisins
1/2 cup of crumbled Feta (you can also substitute crumbled Gorgonzola or Mozzarella)
1/2 cup cherry tomatoes
2 Persian cucumbers (Persian cucumbers are small and skinny)
1/3 cup extra virgin olive oil
1/4 cup rich balsamic vinegar
3 cloves garlic
To get started you can either grill your Portobello mushrooms or saute them lightly in a pan filled with a little olive oil and chopped garlic. If you decide to saute them, cut the portobello into thick slices. About halfway through the saute process, add a bit of water to the pan (about 1/3 cup). Once the water has mostly evaporated and the mushrooms are tender, remove from heat and place to the side. Once these are cool, you'll want to chop the mushrooms into chunks.
In a large bowl, add your salad, pecans, craisins, feta, cherry tomatoes sliced and cucumbers sliced. Add in your mushrooms. Toss with your olive oil and balsamic vinegar, add salt and pepper to your liking.
This is a vegetarian style salad, feel free to add in grilled chicken or shrimp!