- 3 tablespoons extra virgin olive oil
- 1 (6 ounce) package portobello mushroom caps, thinly sliced
- Salt
- 12 ounces deli ham or turkey
- 2 tablespoons chopped fresh sage
- 1 red bell pepper, quartered
- 1 tablespoon white wine vinegar
- 1 (6 ounce) package baby spinach leaves
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and golden, about 10 minutes. Season to taste with salt. Stir in the ham and sage.
- Using a fine grater, grate the flesh side of the bell pepper quarters into a large salad bowl; discard any skin. Stir in the remaining 2 tablespoons olive oil, the vinegar and salt to taste. Add the spinach and toss to coat. Top with the mushroom mixture just before serving.