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1 bunch fresh spinach, stemmed and washed
1/2  Smoked Portabello mushroom, thinly sliced
1 fresh green bell pepper, thinly sliced
1/2 med. onion, finely chopped
2 small fresh tomatoes, peeled and sliced
1/4 cup chopped walnuts OR
1/4 cup feta cheese
spicy oil and vinegar type Italian

Grill portabello mushroom until tender and thoroughly smoky, preferably over hickory wood. Cool and slice into long strips as thin as possible.  Remove stems and wash spinach.  Remove seeds from bell pepper and cut into thin strips.  Chop onion.  Peel and slice tomatoes.  Toss together.  Optionally garnish with nuts or feta cheese.  Serve with good quality Italian dressing.


© Terry Blackburn, 1997 
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out
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