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Blackened Portobello-Mushroom Salad

Submitted by happyzhangbo

Excellent mushrooms salad, savory and healthy.

YIELD

4 servings

PREP

20 min

COOK

4 min

READY

38 min

Ingredients

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

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 269g (9.5 oz)

Amount per Serving

Calories 254 29% of calories from fat

% Daily Value *

Total Fat 8g 13%

Saturated Fat 2g 12%

Trans Fat 0g

Cholesterol 6mg 2%

Sodium 165mg 7%

Total Carbohydrate 11g 11%

Dietary Fiber 7g 27%

Sugars g

Protein 23g

Vitamin A 10% • Vitamin C 18%

Calcium 15% • Iron 23%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, High Fiber