Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Hearts Romaine lettuce |
| 1 \N | Tomato; cut in wedges |
| 4 \N | Fresh mushrooms; sliced |
| ¼ cup | Red wine vinegar |
| 2 tablespoons | Grey Poupon mustard |
| \N \N | Salt and pepper to taste |
| ¾ cup | Salad oil |
DRESSING
DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper.
Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half.
Arrange on chilled salad plates. Garnish with tomato wedges and sliced mushrooms. Drizzle with dressing.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT OR MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .