Fresh mushroom salad

Yield: 6 Servings

Measure Ingredient
1 Head Romaine lettuce; washed and chilled
1 Head Iceberg lettuce; washed and chilled
½ pounds Fresh mushrooms; trimmed and sliced
½ cup Salad oil
¼ cup Vinegar
¼ cup Sliced green onions
1 teaspoon Salt
¼ cup Snipped parsley
1 tablespoon Finely chopped green pepper (optional)
1 teaspoon Sugar
1 teaspoon Dry mustard
⅛ teaspoon Red pepper

GARDEN DRESSING

Shake all ingredients for dressing in a tightly covered jar and refrigerate until well chilled. Shake again before using. About 30 minutes before serving, add mushrooms to dressing. Line large salad bowl with Romaine leaves. Tear remaining Romaine and iceberg lettuce into bite-sized pieces.

Pour dressing with mushrooms over greens and toss. Yield: 6 to 8 servings.

LYNN MONK (MRS. JAMES W.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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