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.
- - - - - - - - - - - - - - - - - -