Light Eating, Quick (15 minutes or less), Salads, Vegetarian

Blackened Portobello-Mushroom Salad

Cooking Light May 1998

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

Preparation

  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.
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