Yield: 6 Servings
|1 \N||Head Romaine lettuce; washed and chilled|
|1 \N||Head Iceberg lettuce; washed and chilled|
|½ pounds||Fresh mushrooms; trimmed and sliced|
|½ cup||Salad oil|
|¼ cup||Sliced green onions|
|¼ cup||Snipped parsley|
|1 tablespoon||Finely chopped green pepper (optional)|
|1 teaspoon||Dry mustard|
|⅛ teaspoon||Red pepper|
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, .