Recipes: Salads

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Grilled Portabello, Vidalia, Tomato and Spinach Salad with Garlic and Basil Vinagrette

Recipe submitted by Angela S. of Clovis, NM for the Mambolicious Recipe Contest 2009.


  • 2 vidalia onions
  • 4 large portabello mushroom caps
  • 2 large red tomatoes
  • 2 large yellow tomatoes
  • 4 Tbsp. extra-virgin olive oil
  • 2 tsp. Jane’s Crazy Mixed-Up Salt
  • 1/2 cup San J Tamari Ginger Salad Dressing
  • 4 cups fresh spinach
  • 4 grinder-turns of freshly ground pepper


  1. Spray the grill rack of a gas grill and set to high.
  2. Cut vidalia onions into 3/4 inch slices.
  3. Place the mushrooms, onions, and tomatoes in a large bowl and sprinkle with the 4 tablespoons olive oil and Jane’s Krazy Mixed-Up Salt. Toss to coat.
  4. Place vegetables on grill. Grill portabellos and onions 4 minutes per side and tomatoes 3 minutes per side.
  5. Transfer all vegetables to a large cutting board and coarsely chop.
  6. In a medium bowl, mix chopped vegetables with Tamari Ginger Salad Dressing.
  7. Divide the spinach between 2 shallow bowls and top with chopped vegetable mixture.
  8. Sprinkle with ground pepper.

Servings: 2

Prep Time: 10 minutes

Cook Time: 8 minutes

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