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2 teaspoons Dijon mustard
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1/2 cup balsamic vinegar
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1/4 cup Light Ceasar Dressing
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1 clove garlic, crushed
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1 tablespoon olive oil
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1/4 teaspoon coarsely ground pepper
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4 (4-ounce) portobello mushroom caps (about 5 inches wide)
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1 tablespoon Cajun seasoning for steak (such as Paul Prudhomme's Steak Magic)
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2 teaspoons olive oil
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Cooking spray
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Gourmet salad greens
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1 large tomato, cut into 8 wedges
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1 (15-ounce) can cannellini or other beans, rinsed and drained
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1/4 cup crumbled blue cheese
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1/4 cup walnuts, toasted
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