Blackened Portobello-Mushroom Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup tomato juice

1 tablespoon olive oil

2 teaspoons dijon mustard

2 teaspoons stone-ground mustard

1/4 teaspoon coarsely ground pepper

4 (4-ounce) portobello mushroom caps (about 5 inches wide)

1 tablespoon cajun seasoning for steak (such as chef paul prudhomme's steak magic)

2 teaspoons olive oil

cooking spray

16 cups gourmet salad greens

1 large tomato, cut into 8 wedges

1/2 cup thinly sliced red onion, separated into rings

1 (15-ounce) can cannellini or other white beans, rinsed and drained

1/4 cup (1 ounce) crumbled blue cheese

Directions:

1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
3. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

By RecipeOfHealth.com