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Blackened Portobello Mushroom Salad

Blackened Portobello Mushroom Salad is a salads recipe made with Red Wine Vinegar, Balsamic Vinegar, Tomato Juice, Olive Oil, and Dijon Mustard. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 2 tsp
• 2 tsp
• 1/4 tsp
• 4
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Combine the first 7 ingredients in a large zip-top plastic bag.

2. 2

   Add mushrooms to bag and seal. Marinate 10 minutes; turning occasionally. Remove mushrooms from bag and reserve marinade.

3. 3

   Sprinkle mushrooms with Cajun seasoning.

4. 4

   Heat 2 teaspoons of oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

5. 5

   Add mushrooms; cook 2 minutes on each side or until very brown.

6. 6

   Cool, cut mushrooms diagonally into thin slices.

7. 7

   Arrange 4 cups of salad greens on each of 4 plates.

8. 8

   Top each with mushroom slices, 2 tomato wedges, and onion rings.

9. 9

   Sprinkle each with 1/4 cup beans and 1 tablespoon of blue cheese.

10. 10

    Drizzle the reserved marinade evenly over salads.