1 bag washed baby spinach

Salt and pepper to taste

1 ½ tbsp. balsamic vinegar

1 tsp. tamari or soy sauce

3 small or 1 large Portobello mushroom

15 pistachios, shelled

1 ½ tbsp. extra-virgin olive oil

Juice of 1 lime

Slice Portobello’s thinly, discarding sterns. In a small pan, sauté mushrooms in a little olive oil. Add salt and pepper to taste. Wilt spinach by steaming in a pan with a little added water. Do not cook completely.

Toast pistachios in a dry pan, or in oven. Whisk remaining ingredients in a small bowl, squeezing juice from lime and discarding rind. Add salt and pepper to taste. To assemble: place spinach on plate. Top with mushrooms and pistachios. Drizzle dressing over salad. Serve immediately.