| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
|
2 |
Servings |
INGREDIENTS
| 4 |
c |
Romaine lettuce leaves torn in bite-sized pieces |
| 1/4 |
c |
Thinly sliced red onion |
| 1/4 |
c |
Sliced Greek-style olives |
| 1/4 |
c |
Crumbled feta cheese |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Minced garlic |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 6 |
oz |
(2 medium) Monterey Portabella Mushrooms |
INSTRUCTIONS
In a large salad bowl place lettuce, onion, olives and feta cheese; set
aside. In a glass measuring cup, combine 2 tablespoons of the olive oil,
the lemon juice, garlic, salt and pepper; set aside. Remove stems from
mushroom caps; coarsely chop stems (makes about 3/4 cup). Cut caps in
quarters, then into 1/4-inch thick slices (makes about 3 cups). In a large
skillet, heat remaining 1 tablespoon oil; add chopped mushroom stems and
sliced caps. Cook, stirring frequently until browned, about 4 minutes; cool
slightly. Add mushrooms and reserved olive oil mixture to salad greens;
toss gently. Serve immediately. Makes 2 servings.
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar
28, 1998
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