Blackened Portabella Salad

*WEIGHT LOSS*

• 1/4 cup red wine vinegar

• 1/4 cup balsamic vinegar

• 1/4 cup low-sodium tomato juice

• 2 teaspoons Dijon mustard

• 2 teaspoons stone-ground mustard*

• 1/4 teaspoon coarse ground, fresh black pepper

• 4 whole portabella mushrooms

• 1 tablespoon Cajun spice seasoning

• 8 cups Romaine lettuce

• 1 tomato

• 1/2 cup thinly sliced red onion

*Stone-ground mustard is a condiment produced by grinding brown mustard seeds with a stone mill to provide a course texture food spread.

Preheat grill over medium-high heat. Combine the first 6 ingredients in a large Ziploc plastic bag. Add mushrooms to bag, seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from the bag, reserve marinade. Season mushrooms for 2 minutes on each side, or until tender and browned. Cool; cut diagonally into thin slices. On 4 salad plates, arrange 2 cups of Romaine lettuce each. Top with mushroom slices, 2 tomato wedges, and onions. Drizzle with reserved marinade or use a fat-free dressing of your choice.