Tuesday, March 3, 2009

Blackened Portobello-Mushroom Salad

from CookingLight
4 servings

* 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

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.

Nutritional Information
Calories: 260 (37% from fat)
Fat: 10.7g (sat 2.4g,mono 5.2g,poly 1.7g)
Protein: 12.8g
Carbohydrate: 31.4g
Fiber: 7.7g
Cholesterol: 5mg
Iron: 5.4mg
Sodium: 669mg
Calcium: 165mg

by: myrecipes.com


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