Ingredients
- 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 coarsely ground pepper
- 4 (4-ounce) portobello mushroom caps (about 5 inches wide)
- 1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
- 2 teaspoons olive oil
- Cooking spray
- 16 cups gourmet salad greens
- 1 large tomato, cut into 8 wedges
- 1/2 cup thinly sliced red onion, separated into rings
- 1 (15-ounce) can cannellini or other white beans, rinsed and drained
- 1/4 cup (1 ounce) crumbled blue cheese
Description
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