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 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 tomatoes, 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

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. 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. 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.

red wine vinegar, balsamic vinegar, tomato juice, olive oil, mustard, stone ground mustard, fresh coarse ground black pepper, portobello mushroom caps, cajun seasoning, olive oil, cooking spray, mixed greens, tomatoes, red onion, cannellini beans, blue cheese

Taken from www.food.com/recipe/blackened-portobello-mushroom-salad-380946 (may not work)