| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Romaine lettuce; washed and chilled |
| 1 |
|
Head Iceberg lettuce; washed and chilled |
| 1/2 |
lb |
Fresh mushrooms; trimmed and sliced |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Sliced green onions |
| 1 |
ts |
Salt |
| 1/4 |
c |
Snipped parsley |
| 1 |
tb |
Finely chopped green pepper (optional) |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dry mustard |
| 1/8 |
ts |
Red pepper |
INSTRUCTIONS
GARDEN DRESSING
Shake all ingredients for dressing in a tightly covered jar and refrigerate
until well chilled. Shake again before using. About 30 minutes before
serving, add mushrooms to dressing. Line large salad bowl with Romaine
leaves. Tear remaining Romaine and iceberg lettuce into bite-sized pieces.
Pour dressing with mushrooms over greens and toss. Yield: 6 to 8 servings.
LYNN MONK (MRS. JAMES W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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