Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | VINAIGRETTE |
| 6 tablespoons | Raspberry vinegar |
| 1½ tablespoon | Dijon mustard |
| 1½ teaspoon | Sugar |
| ¾ teaspoon | Pepper |
| ¾ cup | Olive oil |
| \N \N | SALAD |
| 1 large | Head red leaf lettuce chopped |
| 1 large | Head romaine lettuce chopped |
| 1 bunch | Arugula, chopped |
| ¾ pounds | Mushrooms, chopped |
| ¾ pounds | Tomatoes, chopped |
| 4 \N | Green onions, chopped |
| ¼ cup | Minced fresh dill |
BETTY PINDER TKHN51B
Mix first 5 vinaigrette ingredients in small bowl. Gradually whisk in olive oil. Combine salad ingredients in large bowl. Add enough dressing to season to taste and toss well.