| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Salads, Vegetarian | 4 | servings |
INGREDIENTS
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Tomato juice |
| 2 | ts | Dijon mustard |
| 2 | ts | Stoneground mustard |
| 1/4 | ts | Coarsely ground pepper |
| 4 | Whole portobello mushroom | |
| 1 | tb | Cajun seasoning; for steak |
| 16 | c | Romaine lettuce; or fancy salad greens |
| 1 | Whole tomato | |
| 1/2 | c | Red onion; thinly sliced |
| 1 | cn | Cannellini beans; rinsed and drained |
INSTRUCTIONS
Combine first 6 ingredients in a large zip-top 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 medium-high 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 1/4 c 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.
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