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 |
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