Lucky day at the Dining Hall – a huge tray of juicy, Portobello steaks marinated in oil and vinegar, and long stems of asparagus. A lover of vegetables, I picked up two of the giant mushroom caps, and a tong full of cooked asparagus. They were just fine on their own, but on day 2, I remixed these tired leftovers to make a delicious, fresh spinach salad.
– Baby Spinach, chopped
– Feta Cheese Crumbles
– Portobello mushrooms, reheated and sliced
– Asparagus, reheated and sliced
– Vinaigrette (whisk together olive oil, basalmic vinegar in 2:1 ratio, pinch of salt, pepper, and NJ wildflower honey to cut the acid.)
Now, as a thoroughly vegetarian Milly, on to cadaveric anatomy for the dentist!