1 Tbsp olive oil
6 oz Portobello mushrooms, sliced
10 oz fresh baby spinach leaves OR romaine lettuce
1 red onion, thinly sliced
10 grape tomatoes, halved
⅓ cup olive oil
2 Tbsp mayonnaise
2 Tbsp balsamic vinegar
1 garlic clove, crushed
½ tsp sugar
½ tsp kosher salt
Saute mushrooms for 5 minutes in pan heated with olive oil.
Place romaine, onion and tomatoes in salad bowl.
Place dressing ingredients in a jar and shake very well until smooth and creamy. Pour over salad.
Spoon mushrooms over salad. Toss gently.
(Note: Okay to omit Portobello mushrooms and use a full container of grape tomatoes instead.)