| 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,
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