Name: Mushroom, Dijon and Avocado Salad
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

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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 [email protected] (MS J MERRILL) on Jul 26, 1997

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