Mushroom salad with basil vinaigrette

Yield: 6 servings

Measure Ingredient
½ cup Vinegar
½ cup Olive or vegetable oil
2 tablespoons Chopped fresh basil OR
1 teaspoon Dried basil leaves
2 teaspoons Sugar
¼ teaspoon Hot pepper sauce
2 \N Garlic cloves, minced
2 cans Green Giant Whole Mushrooms, drained (4.5 oz)
½ \N Red onion, thinly sliced
6 cups Torn salad greens (romaine and bibb lettuce)
½ cup Grated carrot



In medium bowl, combine all vinaigrette ingredients; blend well. Add mushrooms and onion. Cover; refrigerate at least 2 hours. Place salad greens and carrots on salad plates. Top with mushrooms and onion.

Spoon vinaigrette of salads.

TIP One 4½-oz jar sliced mushrooms can be substituted for the whole mushrooms.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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