Herb garden salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Torn lettuce leaves |
| 1 | cup | Sliced 1/4\" fresh mushrooms |
| 1 | cup | Sliced 1/8\" red onion; separated into rings |
| ½ | cup | Torn fresh basil; parsley, mint or lemon balm |
| 2 | mediums | Ripe tomatoes; ea. cut in 12 wedges |
| ¾ | pounds | Fresh green beans; blanched |
| ⅓ | cup | Olive or vegetable oil |
| ½ | teaspoon | Coarsely ground pepper |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Minced fresh garlic |
| 1 | teaspoon | Country-style Dijon mustard |
Directions
SALAD
DRESSING
In large bowl toss together all salad ingredients. In small bowl stir together all dressing ingredients. Pour dressing over salad; toss to coat.
NOTES : Cool and crisp,this garden-fresh salad is enhanced with herbs fresh from the garden. Tip:To blanch green beans, place in boiling water for 7 to 9 minutes. Rinse in cold water. Recipe by: Treasury of Country Recipes Posted to EAT-L Digest by Sean Coate <swcoate@...> on Jan 3, 1998