Posted by Sue Freeman 6-14-98
Blackened Portobello-Mushroom Salad
Source: Cooking Light May 1998
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
1/2 teaspoon cayenne pepper
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 8 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes turning
occasionally. Remove mushrooms from bag, reserving marinade.
Mix seasonings together.
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.
Yield: 4 servings.