Blackened Portobello-Mushroom Salad

Ingredients

• 1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
• 4 (4-ounce) portobello mushroom caps (about 5 inches wide)
• 2 teaspoons olive oil
• ¼ cup red wine vinegar
• ½ cup thinly sliced red onion, separated into rings
• 1 tablespoon olive oil
• ¼ teaspoon coarsely ground pepper
• + 15 more ingredients
• • ¼ cup balsamic vinegar
  • ¼ cup tomato juice
  • ¼ cup tomato juice
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • Cooking spray
  • 1 tablespoon olive oil
  • 16 cups gourmet salad greens
  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • 2 teaspoons Dijon mustard
  • ¼ cup (1 ounce) crumbled blue cheese
  • ½ cup thinly sliced red onion, separated into rings
  • 1 large tomato, cut into 8 wedges
  • 2 teaspoons stone-ground mustard

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. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray ove...

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