Blackened Portobello Mushroom Salad

Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From: Cooking Light 1998
 * Yield: 4 Servings

Ingredients

 * ¼ cup red wine vinegar
 * ¼ cup balsamic vinegar
 * ¼ cup tomato juice
 * 1 tbsp olive oil
 * 2 tsp Dijon mustard
 * 2 tsp stone-ground mustard
 * ¼ 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
 * ½ cup thinly sliced red onion, separated into rings
 * 1 (15-oz) can cannellini or other white beans, rinsed and drained
 * ¼ cup (1 oz) crumbled blue cheese

Directions

 * 1) Combine first 7 ingredients in a large zip-top plastic bag.
 * 2) Add mushrooms to bag; seal.
 * 3) Marinate 10 minutes, turning occasionally.
 * 4) Remove mushrooms from bag, reserving marinade.
 * 5) Sprinkle mushrooms with Cajun seasoning.
 * 6) Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
 * 7) Add mushrooms; cook 2 minutes on each side or until very brown.
 * 8) Cool; cut mushrooms diagonally into thin slices.
 * 9) Arrange 4 cups salad greens on each of 4 plates.
 * 10) Top each with mushroom slices, 2 tomato wedges, and onion rings.
 * 11) Sprinkle each with ¼ cup beans and 1 tablespoon blue cheese.
 * 12) Drizzle the reserved marinade evenly over salads.

Nutritional information
Per Serving:
 * 260 calories, (37% from fat), 10.7g fat, 2.4g sat, 5.2g mono,
 * 1.7g poly, 12.8g protein, 5 mg cholesterol, 165 mg calcium,
 * 669 mg sodium, 31.4g carbs, 7.7g fiber