Recipe - Blackened Portobello Mushroom Salad

One fourth cup Red wine vinegar
One fourth cup Balsamic vinegar
One fourth cup Tomato juice
2 teaspoon Dijon mustard
2 teaspoon Stoneground mustard
One fourth teaspoon Coarsely ground pepper
4 Whole portobello mushroom
1 tablespoon Cajun seasoning; for steak
16 cup Romaine lettuce; or fancy
salad greens
1 Whole tomato
One half cup Red onion; thinly cut or sliced up
1 cn Cannellini beans; rinsed and
drained

Combine first 6 ingredients in a large ziptop bag. Add mushrooms to
bag; seal. Marinate 10 minutes, turning occasionally. Remove
mushrooms from bag, reserving marinade. Sprinkle mushrooms with Cajun
spice. Grill Portabello Mushrooms on the bbq or spray a nonstick
skillet with PAM or equal. Over mediumhigh heat, grill the
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 with One fourth cup beans. Drizzle with reserved
marinade.

Recipe by: Cooking Light

Posted to fatfree digest by RWard2121@aol.com on Aug 3, 1999,
converted by MM_Buster v2.0l.