Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salad | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- ¼ cup tomato juice
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tsp stone-ground mustard
- ¼ tsp coarsely ground pepper
- 4 (4-oz) portobello mushroom caps (about 5 inches wide)
- 1 tbsp Cajun seasoning for steak (such as chef Paul Prudhomme's Steak Magic)
- 2 tsp olive oil
- cooking spray
- 16 cups gourmet salad greens
- 1 large tomato, cut into 8 wedges
- ½ cup thinly sliced red onion, separated into rings
- 1 (15-oz) can cannellini or other white beans, rinsed and drained
- ¼ cup (1 oz) crumbled blue cheese
Directions
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 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.
Arrange 4 cups salad greens on each of 4 plates.
Top each with mushroom slices, 2 tomato wedges, and onion rings.
Sprinkle each with ¼ cup beans and 1 tablespoon blue cheese.
Drizzle the reserved marinade evenly over salads.