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Marinated Mushroom Salad
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1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 4 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
8 pitted ripe olives, halved
Lettuce leaves
In a small bowl, combine the first six ingredients. Gradually whisk in oil until
blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and
refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Yield: 2 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |