Mushroom-nut salad
6 servings
Ingredients
| Quantity | 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 |
| (walnuts or pecans may be substituted) | ||
| ¾ | teaspoon | Savory |
| ⅛ | teaspoon | Pepper |
Directions
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