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Blackened Portobello Mushroom Salad

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Contributed by Healthy Recipes For Diabetic Friends Y-Group

  • From: Cooking Light 1998
  • Yield: 4 Servings

Ingredients Edit

Directions Edit

  1. Combine first 7 ingredients in a large zip-top plastic bag.
  2. Add mushrooms to bag; seal.
  3. Marinate 10 minutes, turning occasionally.
  4. Remove mushrooms from bag, reserving marinade.
  5. Sprinkle mushrooms with Cajun seasoning.
  6. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
  7. Add mushrooms; cook 2 minutes on each side or until very brown.
  8. Cool; cut mushrooms diagonally into thin slices.
  9. Arrange 4 cups salad greens on each of 4 plates.
  10. Top each with mushroom slices, 2 tomato wedges, and onion rings.
  11. Sprinkle each with ¼ cup beans and 1 tablespoon blue cheese.
  12. Drizzle the reserved marinade evenly over salads.

Nutritional information Edit

Per Serving:

  • 260 calories, (37% from fat), 10.7g fat, 2.4g sat, 5.2g mono,
  • 1.7g poly, 12.8g protein, 5 mg cholesterol, 165 mg calcium,
  • 669 mg sodium, 31.4g carbs, 7.7g fiber

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