Blackened Portobello-Mushroom Salad
Excellent mushrooms salad, savory and healthy.
Yield
4 servingsPrep
20 minCook
4 minReady
38 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | cup |
balsamic vinegar
|
|
| ¼ | cup |
tomato juice
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
stone ground mustard
|
* |
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 4 | each |
mushrooms, portabello
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 |
mixed salad greens
gourmet |
*
|
| 1 | large |
tomatoes
cut into 8 wedges |
|
| ½ | cup |
red onion
thinly sliced, separated into rings |
|
| 15 | ounces |
white beans
rinsed and drained |
|
| ¼ | cup |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
red wine vinegar
|
|
| 59 | ml |
balsamic vinegar
|
|
| 59 | ml |
tomato juice
|
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
stone ground mustard
|
* |
| 1.3 | ml |
black pepper
coarsely ground |
|
| 4 | each |
mushrooms, portabello
caps, about 5 inches wide, each about 4 ounces |
*
|
| 15 | ml |
cajun seasoning
for steak |
*
|
| 1E+1 | ml |
olive oil
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 3.8 | l |
mixed salad greens
gourmet |
*
|
| 1 | large |
tomatoes
cut into 8 wedges |
|
| 118 | ml |
red onion
thinly sliced, separated into rings |
|
| 433.5 | ml/g |
white beans
rinsed and drained |
|
| 59 | ml |
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 ¼ cup beans and 1 tablespoon blue cheese.
Drizzle the reserved marinade evenly over salads.
