Blackened Portobello-Mushroom Salad recipe

4 servings

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup tomato juice

1 tablespoon olive oil

2 tablespoons Dijon mustard

2 teaspoons stone-ground mustard

1/4 teaspoon coarsely ground black pepper

4 portobello mushroom caps (about 5 inches wide)

1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)

2 teaspoons 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 ounce) can cannellini or other white beans, rinsed and drained

1/4 cup 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.