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Blackened Portobello Mushroom Salad

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 4-ounce portobello mushroom caps, about 5 inches wide
1 tablespoon Cajun seasoning for steak
2 teaspoons olive oil
cooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup red onion, thinly sliced into rings
15 oz can cannellini beans, rinsed & drained
1/4 cup blue cheese (optional), crumbled

Combine the first 7 ingredients in a large zip-top plastic bag.
Add mushrooms to bag and seal. Marinate 10 minutes; turning
occasionally. Remove mushrooms from bag and reserve marinade.

Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons of 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 of 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 of blue cheese. Drizzle the
reserved marinade evenly over salads.


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