posted by Mona M 07-11-100 7:17 AM
Marinated Mushrooms and Romaine Salad
from Above & Beyond Parsley... Food for the Senses
1 head romaine or other greens
3 ounces fresh mushrooms, halved
3 tablespoons snipped chives, to garnish
Vinaigrette:
1/4 cup white wine vinegar
4 teaspoons sugar
3 teaspoons lemon juice
1/4 teaspoon dry mustard
3/4 cup vegetable oil
3 large scallions, sliced
3 cloves garlic, minced
Clean and tear greens into bite-sized pieces. Place mushrooms in a covered dish or plastic storage bag.
For vinaigrette: In a jar with a tight fitting lid, mix vinegar, sugar, lemon juice, mustard, oil, scallions and garlic. Shake vigorously. Poor over mushrooms, cover and chill for 4 hours or overnight, stirring occasionally.
Drain mushrooms, reserving vinaigrette. Spoon mushrooms over salad greens and drizzle remaining dressing over all. Garnish with snipped chives and serve.
Serves 8
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Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.