Avacado & mushroom salad

Yield: 6 Servings

Measure Ingredient
⅛ cup Olive oil
¼ cup Whole grain mustard
½ cup Sherry wine vinegar
½ cup Basil leaves,chopped
12 ounces Red bell pepper,diced
12 ounces Green bell pepper,diced
1 pounds White mushrooms
1 Avacado,whole
6 Butterhead lettuce leaves
12 Italian bread slices

In a large bowl, mix oil, mustard, vinegar, basil and bell peppers.

Set aside. Wash mushrooms and slice. Add to the dressing mixture and marinate for 10 minutes. Serve each salad portion on a leaf of lettuce. Fan sliced avacado on top and serve with two slices of grilled Italian bread.

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