ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach Salad with Portobello Mushrooms

Prep time 20 mins
Cook time 25 mins
Yield 4 servings


  • 3 medium onions, cut into 1/2-inch wedges
  • 1/2 cup Wish-Bone® Italian Dressing [or Wish-Bone® House Italian Dressing]
  • 4 large portobello mushroom caps
  • 1 package (10 oz.) fresh spinach leaves [or baby spinach], trimmed, rinsed and patted dry
  • 2 boneless, skinless chicken thighs [or chicken breasts] (about 8 oz.), grilled or broiled and sliced (optional)

How to Make It

  1. Preheat oven to 450°.

  2. Toss onions with 2 tablespoons Wish-Bone® Italian Dressing on broiler pan without rack. Add mushrooms in single layer. Roast 25 minutes or until vegetables are tender. Slice mushrooms and toss with 2 tablespoons Dressing; set aside.

  3. Just before serving, toss spinach with remaining 1/4 cup Dressing. Arrange spinach on serving platter, then top with mushrooms, onions and chicken. Sprinkle, if desired, with grated Parmesan cheese.