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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Blackened Portobello Mushroom Salad
From: Karen C. Greenlee

Recipe By: Cooking Light, Serving Size: 4

  • 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*
  • 2 teaspoons olive oil
  • cooking spray
  • 16 cups gourmet salad greens
  • 1 large tomato -- cut into 8 wedges
  • 1/2 cup red onion, thinly sliced into rings
  • 1 15 oz can cannellini beans -- rinsed & drained
Combine the first 7 ingredients in a large zip-top plastic bag.
Add mushrooms to bag and seal.
Marinate 10 minutes; turning occasionally.
Remove mushrooms from bag and reserve marinade.

Sprinkle mushrooms with Cajun seasoning.
Heat 2 teaspoons of 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 of 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 of blue cheese.
Drizzle the reserved marinade evenly over salads.

NOTES : *such as Chef Paul Prudhomme's Steak Magic