This is a great salad to take to an outdoor concert in the summer. It is
super easy. The original recipe called for crumbled blue cheese, but if you
can find a good ff and stronly flavored cheese - like Presidente feta (the
fatfree version is really pretty good, especially in a situation like this),
then use it instead.
* 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 (remove stems)
1 tablespoon cajun seasoning -- for steak
16 cups romaine lettuce (or I use the mesclun mix sometimes)
1 whole tomato
1/2 cup red onion -- thinly sliced
1 can cannellini beans -- rinsed and drained
4 tablespoons crumbled ff cheese (originally called for blue
cheese, but sub a strongly flavored fatfree cheese like Presidente feta)
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. Heat 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 c beans and
1 T crumbled cheese. Drizzle with reserved marinade.