| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh mushrooms or 1 can (6 to 8 oz.) sliced mushrooms |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Wine vinegar |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Basil leaves crumbled |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
Ground black pepper |
INSTRUCTIONS
-
Rinse, pat dry and slice fresh mushrooms (makes about 2-3/4 cups) or drain
canned mushrooms; set aside. In a medium bowl combine oil, vinegar,
garlic, salt, sugar, basil, cumin and black pepper; mix well. Add
mushrooms; toss to coat completely; let stand for 5 minutes. Spoon over
lettuce wedges or toss with mixed greens. Yield: about 1-1/4 cups.
A Message from our Provider:
“To dyslexic atheist: There is a dog”