QUICK & EASY -- Blackened Portobello Mushroom Salad

[Guest guest]

I've made this salad, and it's *great* -- it can be a " meal " salad.

 

 

* Exported from MasterCook *

 

Blackened Portobello Mushroom Salad

 

Recipe By :Cooking Light

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Salads & Dressings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 Blackened Steak Magic*

2 teaspoons olive oil

cooking spray

16 cups gourmet salad greens

1 large tomato -- cut into 8 wedges

1/2 cup red onion, thinly sliced into rings

1 15 oz can cannellini beans -- rinsed & drained

1/4 cup blue cheese (optional) -- crumbled

 

Combine the first 7 ingredients in a large zip-top plastic bag. Add

mushrooms to bag and seal. Marinate 10 minutes; turning occasionally. Remove

mushrooms from bag and reserve marinade.

Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons of 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 of 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 of blue cheese. Drizzle the reserved marinade evenly over salads.

 

 

 

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Per serving: 448 Calories (kcal); 7g Total Fat; (13% calories from fat); 28g

Protein; 74g Carbohydrate; 0mg Cholesterol; 111mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates

 

NOTES : * A Chef Paul Prudhomme brand of seasoning

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0