Blackened Portobello-Mushroom Salad

Excellent mushrooms salad, savory and healthy.

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38 minutes Prep: 20 minutes Cook: 4 minutes

225 calories per serving view nutrition facts

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	black pepper	coarsely ground
4	each	mushrooms, portabella	caps, about 5 inches wide, each about 4 ounces
1	tablespoon	cajun seasoning	for steak
2	teaspoons	olive oil
1	x	nonstick cooking spray
16	cups	salad greens	gourmet
1	large	tomatoes	cut into 8 wedges
1/2	cup	red onion	thinly sliced, separated into rings
15	ounces	white beans	rinsed and drained
1/4	cup	blue cheese	crumbled

Directions

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.

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.

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.

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