Yield: 4 Servings
|2||Hearts Romaine lettuce|
|1||Tomato; cut in wedges|
|4||Fresh mushrooms; sliced|
|¼ cup||Red wine vinegar|
|2 tablespoons||Grey Poupon mustard|
|Salt and pepper to taste|
|¾ cup||Salad oil|
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.
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT OR MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .