Blackened Portobello Mushroom Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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 fresh coarse ground black pepper
• 4 (4 ounce) portobello mushroom caps (about 5 inches wide)
• 1 tablespoon cajun seasoning
• 2 teaspoons olive oil
• cooking spray
• 16 cups mixed greens
• 1 large tomato, cut into 8 wedges
• 1/2 cup thinly sliced red onion, separated into rings
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/4 cup crumbled blue cheese

Recipe

• 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.