Opryland hotel mushroom salad timberland - country living
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Blueberry Vinaigrette Dressing (recipe follows) | ||
| 2 | tablespoons | Butter |
| ¼ | pounds | Assorted cultivated wild mushrooms, sliced |
| 12 | Leaves Bibb lettuce | |
| 12 | Leaves red oak-leaf lettuce | |
| 8 | Leaves Belgian endive | |
| 4 | Small leaves radicchio | |
| 8 | Pitted ripe olives | |
| ½ | 3 1/2-oz package enoki mushrooms | |
Directions
1. Prepare Blueberry Vinaigrette Dress- ing and set aside.
2. In large skillet, heat butter over medi- um heat; add mushrooms and saute, stirring gently, just until tender-about 2 minutes. Pour dressing into skillet with mushrooms; cook and stir over low heat just until warmed. Remove from heat.
3. To arrange salad, divide Bibb lettuce, oak-leaf lettuce, endive, radiechio, and olives among 4 plates; divide warm mushrooms with their dressing and enoki mushrooms onto greens and serve.
Blueberry Vinaigrette Dressing: In blender, blend 1 C fresh or thawed frozen blueberries, ½ C white-wine vinegar, and ¼ C sugar until smooth. Strain into a cup.
Country Living/Sept/93 Scanned & fixed by DP & GG