| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Salad | 4 | Servings | |
INGREDIENTS
| 2 | Hearts Romaine lettuce | |
| 1 | Tomato; cut in wedges | |
| 4 | Fresh mushrooms; sliced | |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Grey Poupon mustard |
| Salt and pepper to taste | ||
| 3/4 | c | Salad oil |
INSTRUCTIONS
DRESSING DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper. Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half. Arrange on chilled salad plates. Garnish with tomato wedges and sliced mushrooms. Drizzle with dressing. THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT OR MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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