Blackened Portobello Mushroom Salad

Recipe By: Cooking Light, Serving Size: 4
1/4 cup red winevinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tbs olive oil
2 tsp dijon mustard
2 tsp stone-ground mustard
1/4 tsp coarsely groundpepper
4 4 ounce portobellomushroom caps -- about 5 inches wide
1 tbs Cajun seasoningfor steak*
2 tsp olive oil
cooking spray
16 cups gourmet saladgreens
1 large tomato --cut into 8 wedges
1/2 cup red onion,thinly sliced into rings
1 15 oz cancannellini beans -- rinsed & drained

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.

NOTES : *such as Chef Paul Prudhomme's Steak Magic

additional informations

Recipe group Salad
Karen C. Greenlee - greenlee@bellsouth.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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