Saturday, February 12, 2011

Caprese Salad with Roasted Portabello Mushrooms and Black-Eyed Peas

Steamed spinach is a perfect backdrop for the spicy flavors of the black-eyed peas with onions, sweet cherry tomatoes and mozzarella, earthy portabello mushrooms and basil-infused olive oil, and chewy nuttiness of the kashi salad.

Caprese Salad with Roasted Portabello and Black-Eyed Peas
1 cup of spinach
1/4 cup kashi salad (from vegetarian sandwich bar)
5 slivers of portabello mushroom
1/3 cup vegan spicy black-eyed peas
1/2 cup caprese salad (cherry tomatoes, salt and pepper, mini mozzarella, basil, extra virgin olive oil)

1. Put spinach on a large plate and put another plate upside down on top. Microwave on high for 50 seconds, until spinach is just wilted.
2. Carefully remove the top plate and add the rest of the ingredients. Toss to combine.