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