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Grilling: Wilted Spinach and Portobello Salad

[Photograph: Joshua Bousel]

I told myself that after a no-holds-bared eating fest that happened over the holidays in Houston (seems to happen every time I visit that city), that I would slowly simmer down my gut-busting diet. With the cold weather and the steady stream of party foods that followed, my plan never came to fruition. Nearly two months later, it's high time I finally act, and over the weekend I decided that a salad was in store—grilled, of course.

I'm not much of a recipe follower when it comes to throwing together some leafy greens and a vinaigrette, but this particular one caught my eye because it required the grilling of spinach. Finally, an interesting way to use my underloved accessory, the grilling basket. Not only was the dressed spinach taken to the flames, but also the sage-rubbed portobellos and walnuts. This was a grilled salad through and through.

This meal fit into the season as much as a salad could. The mushrooms gave it a heartiness, the walnuts a nice toasty crunch, and the warm, wilted spinach was like a hint of the freshness that will soon come. Now the trick is to keep up some healthier eats while enduring the final throes of winter.

Grilled Wilted Spinach & Portobello Salad

Adapted from Grilling & Roasting by Chuck Williams
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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