Grilled Portobello, Tomato And Sea Salt Soy Nut Spinach Salad With Garlic Basil Vinaigrette

Grilled Portobello, Tomato and Sea Salt Soy Nut Spinach Salad with Garlic Basil Vinaigrette

Ingredients

2 Vidalia onions
4 large portabella mushroom caps
2 large red tomatoes
2 large yellow tomatoes
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup Truson Organic Soy Nuts (Sea Salt Flavor), crushed
1 bunch fresh basil chopped
4 gloves garlic minced
2 1/2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
4 cups fresh spinach
4 turns of freshly ground pepper

Directions

Spray the grill rack of a gas grill and set to high. Cut Vidalia onions into 3/4 inch slices. Place the mushrooms, onions, and tomatoes in a large bowl and sprinkle with the 4 tablespoons olive oil and kosher salt. Toss to coat. Place vegetables on grill. Grill portabellas and onions 4 minutes per side and tomatoes 3 minutes per side. Transfer all vegetables to a large cutting board and coarsely chop. Stir in Truson Organic (Sea Salt Flavor) Soy Nuts. Make the vinaigrette by combining the fresh basil, garlic and balsamic vinegar. Add 1/2 cup olive oil and whisk well. Divide the spinach between 2 shallow bowls and top with chopped vegetable mixture. Sprinkle with ground pepper