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Blackened Portabello Mushroom Salad

This is a take-off of a steak salad.  It is wonderful to have in the summer 
for supper.  We've even taken it to concerts in the park to have while we 
enjoy the music.  The marinade is also great on a regular salad, you don't 
miss the fat at all.  The original recipe called for a sprinkle of blue 
cheese on each plate, but you could probably substitute a nonfat mozzarella 
or other nonfat cheese.

                     *  Exported from  MasterCook  *

                   Blackened Portobello Mushroom Salad

Recipe By     : Cooking Light
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           red wine vinegar
     1/4  cup           balsamic vinegar
     1/4  cup           tomato juice
   2      teaspoons     dijon mustard
   2      teaspoons     stoneground mustard
     1/4  teaspoon      coarsely ground pepper
   4      whole         portobello mushroom
   1      tablespoon    cajun seasoning -- for steak
     16      cups          romaine lettuce, or fancy salad greens
   1      whole         tomato
     1/2  cup           red onion -- thinly sliced
   1      can           cannellini beans -- rinsed and drained
Combine first 6 ingredients in a large zip-top bag.  Add mushrooms to bag; 
seal.  Marinate 10 minutes, turning occasionally.  Remove mushrooms from bag, 
reserving marinade.
Sprinkle mushrooms with Cajun spice.  Grill Portabello Mushrooms on the bbq 
or spray a nonstick skillet with PAM or equal.  Over medium-high heat, grill 
the 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 with 1/4 c beans. Drizzle 
with reserved marinade.  

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