Blackened Portobello Mushroom Salad

Blackened Portobello-Mushroom Salad - 31.4g Carbs, 7.7g Fiber

From: Cooking Light 1998

1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1/4 cup tomato juice 1 Tbsp olive oil 2 tsp Dijon mustard 2 tsp stone-ground mustard 1/4 tsp coarsely ground pepper 4 (4-oz) portobello mushroom caps (about 5 inches wide) 1 Tbsp Cajun seasoning for steak (such as Chef Paul    Prudhomme's Steak Magic) 2 tsp olive oil Cooking spray 16 cups gourmet salad greens 1 large tomato, cut into 8 wedges 1/2 cup thinly sliced red onion, separated into rings 1 (15-oz) can cannellini or other white beans, rinsed and drained 1/4 cup (1 oz) crumbled blue cheese

Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.

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

Yield: 4 servings

Nutrition per Serving: 260 Calories, (37% from fat), 10.7g Fat, 2.4g Sat, 5.2g Mono, 1.7g Poly, 12.8g Protein, 5mg Cholesterol, 165mg Calcium, 669mg Sodium, 31.4g Carbs, 7.7g Fiber

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