Spinach Salad with Balsamic Grilled Vegetables

1 Portabella mushroom cap – $0.55 (I happened to find portabellas on sale, 2 oz button mushrooms could work just as easily if halved so they can stand up to the grill)
1 organic baby yellow squash – $.86
.5 oz balsamic vinegar aged 3 years $.33
.5 oz olive oil $.29
dash of dijon mustard $0.03
1/4 – 1/2 clove garlic $0.02
Salt and pepper $0.02
1.25 oz spinach – $0.55 (You could easily use iceberg, or whatever is on sale. I’m iron deficient, so I choose spinach whenever I can. Always with vitamin C so that I can access the iron in the spinach without cooking it. Plus, I hear it makes you strong to the finish.)
1/2 roma tomato – $0.22
1/2 organic carrot – $0.04

Total for recipe – $2.91 per serving
Calories: 179 Fat: 14 Protein: 5

Rinse off the portabella and clean out the gills with a spoon.
Wait 5 minutes until it’s dry to cut.
Meanwhile slice zuchinni in 1/4 inch to 1/2 inch slices.
Whisk vinegar, dijon, garlic, salt and pepper in a clean bowl. Add the oil, drop by drop, whisking continuously until all the oil in incorporated. Cut the portabella into 1/4 inch to 1/2 inch slices.
Marinate in the basalmic vinaigrette for 1/2 hour.
Heat grill pan.*
While the grill pan is heating, cut tomato into slices.
Peel half the carrot.
Put spinach in a large bowl, add tomato, and peel in the half carrot in long thin strips with the vegetable peeler.
Put vegetables on the grill, reserving the marinade.
Salt vegetables liberally. Garlic salt can be used for more flavor, but isn’t necessary.
After a minute or two, turn the vegetables, and salt the other side.
After another couple of minutes, when the vegetables are soft but still have a bit of texture, move them off the grill onto a plate.
Allow to cool.
Add to salad.
Pour in vinaigrette.
Toss and serve.

*If you don’t have a grill pan, sauteeing them in a pan works too. But grill pan = grill marks. Which for some reason just look tempting. I’ll admit, I’m sure that’s largely conditioning. I hate to think I’m a slave to media, but in this case, oh yes, I am. Those marks trick my brain into thinking veggies taste better. Who knew mass media could be helpful?

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