- 1 1/2 cups Marzetti® Balsamic & Basil Vinaigrette
- 2 Portabella mushrooms
- 6 cups Baby spinach
- 2 tsp Parmesan cheese, shaved
- 1/2 cup Red onions, thinly sliced
Marinate portabella mushrooms in 1/2 cup Marzetti® Balsamic & Basil Vinaigrette. Roast in oven until done. Slice on bias.
Toss baby spinach with remaining dressing. Garnish with cheese and red onions.