| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 1 | tb | Dijon mustard |
| 1 | tb | Red wine vinegar |
| 3 | tb | Vegetable oil |
| 1 | tb | Shallots; finely chop |
| Salt and fresh ground pepper, to taste | ||
| 1/4 | lb | Mushrooms; fresh, sliced |
| 2 | Avocados; firm/ripe | |
| 2 | tb | Parsley; finely chop |
INSTRUCTIONS
Combine mustard, vinegar, oil, shallots and salt and pepper. Blend thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend. Peel the avocadoes and cut them into halves. Remove and discard pits. Cut avocadoes into 1-inch cubes. Add the avocado and parsley to the salad bowl. Toss gently. Family recipe-Jo Merrill Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@prodigy.com (MS J MERRILL) on Jul 26, 1997
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