Mushroom, dijon and avocado salad

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
3 tablespoons Vegetable oil
1 tablespoon Shallots; finely chop
Salt and fresh ground pepper, to taste
¼ pounds Mushrooms; fresh, sliced
2 Avocados; firm/ripe
2 tablespoons Parsley; finely chop

Directions

Combine mustard, vinegar, oil, shallots and salt and pepper. Blend thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend.

Peel the avocadoes and cut them into halves. Remove and discard pits. Cut avocadoes into 1-inch cubes. Add the avocado and parsley to the salad bowl.

Toss gently. Family recipe-Jo Merrill Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@... (MS J MERRILL) on Jul 26, 1997

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