Blackened Portobello Mushroom Salad

Ingredients

• 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 fresh coarse ground black pepper

• 4 (4 ounce)  portobello mushroom caps (about 5 inches wide)
• 1 tablespoon cajun seasoning
• 2 teaspoons olive oil
• cooking spray
• 16 cups mixed greens
• 1 large tomato, cut into 8 wedges
• 1/2 cup thinly sliced red onion, separated into rings

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/4 cup crumbled blue cheese

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.