Spinach Salad with Grilled Beef, Mushrooms, and Miso-Ginger Dressing

Total time: 1.5 hours

Source: Master of the Grill

Servings: 8 (Well, 4, but we doubled it and the portions were appropriate.)

Sean is our grill master. He started to get into grilling after we bought a charcoal grill from our neighbors at a yard sale for $20 and now he grills about once a week. That means that this was his recipe and I took the boys to the water park while he worked on it and when I got home I got changed, tossed the spinach in the dressing and portioned everything out, ate, then dried the dishes he had already washed. My thoughts: It was delicious, but I would have been totally on board with a whole portabella mushroom per person (Yes, Mom, I asked for more mushrooms). My sister said “I would 100% order this at a restaurant”, the particularly picky child seemed to enjoy the mushrooms (which he normally hates) and said the spinach “tastes like nothing, but I still don’t like it,” and the less picky child said it was the best salad he has ever had. The one who actually did the cooking said prep was pretty easy, with grating ginger being the hardest part (which wasn’t difficult) and the grilling was low-fuss. I’m excited because we got the steak out of the freezer after having buying it on sale a while ago, packs of portabella mushrooms were on clearance for $1.49 for three caps (the one extra one I bought was over $1, so I should have just gotten two packages so that the mushroom lovers in my house could have had a field day), and, as always, I was able to get a pound of baby spinach at Costco for only slightly more than 5 ounces would have cost anywhere else. Relatively inexpensive, pretty light for a grill recipe, and super tasty.