Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Fresh mushrooms -- sliced |
¾ cup | Olive or salad oil |
½ cup | Wine vinegar |
2 tablespoons | Water |
¾ teaspoon | Salt |
¼ teaspoon | Onion powder |
1 small | Head Romaine lettuce, torn into bite-size chunks |
¾ cup | Toasted filberts -- chopped |
\N \N | (walnuts or pecans may be substituted) |
¾ teaspoon | Savory |
⅛ teaspoon | Pepper |
Combine mushrooms, oil, vinegar, water and seasonings in a bowl. Chill about 1 hour.
To toast filberts, spread nuts in shallow pan and bake in 400F oven for 10-15 min, stirring occasionally.
Toss undrained mushrooms with lettuce and filberts in salad bowl.
6-8 servings.
Jan McEwen, Hawaii 21 Oct 1994 Recipe By : From _Mother Earth's Vegetarian Feasts_ by Joel Rapp From: Marjorie Scofield Date: 11-17-95 (14:34) (159) Fido: Cooking