Dining Hall Dinner Remix: Spinach Salad with Asparagus and Portobello Mushroom

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!


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