Ingredients
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1/2 cup balsamic vinegar
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6 tablespoons olive oil
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1/4 cup fresh parsley, finely chopped
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1/4 cup fresh basil, finely chopped
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3 garlic cloves, minced (about 1 tablespoon)
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1 lb asparagus, trimmed
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2 medium portabella mushrooms (remove stems)
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1 red onion, cut into 1/2 inch rings (about 2 cups)
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6 cups fresh baby spinach leaves, rinsed and dried
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salt, to taste
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pepper, to taste
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
- Season with salt and pepper if desired.
- Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
- Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
- Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
- Place the spinach leaves in a large bowl and set aside.
- Drain the asparagus mixture, reserving the marinade.
- Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
- Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
- Add the grilled vegetables to the spinach.
- Transfer the marinade to a saucepan and bring it to a boil.
- Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
- Test for seasoning, adding salt and pepper as desired.
- Serve immediately.