Blackened Portabella Salad
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup low-sodium tomato juice
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard*
1/4 teaspoon coarse ground, fresh black pepper
4 whole portabella mushrooms
1 tablespoon Cajun spice seasoning
8 cups Romaine lettuce
1/2 cup thinly sliced red onion
*Stone-ground mustard is a condiment produced by grinding brown mustard seeds with a stone mill to provide a course texture food spread.
Preheat grill over medium-high heat. Combine the first 6 ingredients in a large Ziploc plastic bag. Add mushrooms to bag, seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from the bag, reserve marinade. Season mushrooms for 2 minutes on each side, or until tender and browned. Cool; cut diagonally into thin slices. On 4 salad plates, arrange 2 cups of Romaine lettuce each. Top with mushroom slices, 2 tomato wedges, and onions. Drizzle with reserved marinade or use a fat-free dressing of your choice.