Stuffed Mushroom Salad

This dish was actually inspired by the dinner we had the night before, my wife and I had been trying to figure out what we wanted for lunch, and she said "the only thing I want is more of that spinach stuff from last night" unfortunately we had used our entire supply of spinach in that one dish, and no, this was not a small amount either.  We started talking about the different components of the dish, and she reminded me that we had some fresh lettuce from our garden. And then this was born. 

This salad is a tossed green salad, with caramelized onion, toasted almonds, and topped with homemade balsamic vinaigrette. I served it with mushrooms that were stuffed with Kalamata olive, mushroom and feta cheese.

The vinaigrette is just olive oil, vinegar and sugar, the salad itself is fresh lettuce, which my wife cultivated in our garden all summer, with caramelized onion and toasted almonds tossed in. For the mushrooms I took out the stems and chopped them up with the olives and feta, then coated the mixture in olive oil, balsamic vinegar, and salt. I then filled the mushroom with the stuffing and roasted them in the oven for 10 minutes. I served the stuffed mushrooms on top of the salad as seen in the picture above.  

I hope you guys enjoy this idea, and have some fun creating your own.