Mushroom salad with basil vinaigrette
6 servings
Ingredients
| Quantity | 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 | Garlic cloves, minced | |
| 2 | cans | Green Giant Whole Mushrooms, drained (4.5 oz) |
| ½ | Red onion, thinly sliced | |
| 6 | cups | Torn salad greens (romaine and bibb lettuce) |
| ½ | cup | Grated carrot |
Directions
VINAIGRETTE
SALAD
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