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 PaulPrudhomme'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, TurningOccasionally. Remove Mushrooms From Bag, Reserving Marinade.

Sprinkle Mushrooms With Cajun Seasoning. Heat 2 Teaspoons OilIn a Large Nonstick Skillet Coated With cooking spray OverMedium-High Heat Until Hot. Add Mushrooms; Cook 2 Minutes onEach Side or Until Very Brown. Cool; Cut Mushrooms DiagonallyInto Thin Slices.

Arrange 4 Cups Salad Greens on Each of 4 Plates. Top EachWith Mushroom Slices, 2 tomato Wedges, And Onion Rings.Sprinkle Each With 1/4 Cup Beans And 1 Tablespoon BlueCheese. 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, 5 mg Cholesterol, 165 mg Calcium,
 * 669 mg Sodium, 31.4g Carbs, 7.7g Fiber

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