Yield: 6 Servings
|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|
|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.