Mushroom Spinach Thai Salad


1 onion, thinly sliced
6 tbsp lime juice
2 tbsp vegetable oil
salt and pepper
1/3 cup soy sauce
3 rbsp sugar
2 jalapenos, minced
2 cups mixed basil, cilantro and mint, chopped
4 portobello mushrooms, stems removed, sliced 1/4 inch thick
2 tbsp toasted sesame seeds
1 lb spinach, rinsed, stemmed and chopped


Rinse onions under water and drain, toss with 2 tbsp lime, oil, 1 tsp salt, 1/2 tsp pepper. Let stand until softened, about 5 minutes.

Whisk together soy sauce, sugar, jalapenos,  and 4 tbsp lime juice. Stir in herbs.  Add portobello and 1 tbsp sesame seeds and mix until coated. Let sit for about 6 minutes.

Transfer half the onions to the mushrooms. Toss spinach with onions. Transfer spinach to a platter, top with mushrooms, sesames and onions. Drizzle with marinade and serve.

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