Salads
| Amount | Measure | Ingredient |
|---|---|---|
| 1 head | romaine or other greens | |
| 3 ounces | fresh mushrooms -- halved | |
| (or quarter, | if large) | |
| 3 Tbsp | snipped chives, to garnish (opt) Vinaigrette: | |
| 1/4 cup | white wine vinegar | |
| 4 tsp. | sugar | |
| 3 tsp. | lemon juice | |
| 1/4 tsp. | dry mustard | |
| 3/4 cup | vegetable oil | |
| 3 large | scallions -- sliced | |
| 3 cloves | garlic |
Clean and tear greens into bite-sized pieces. Place mushrooms in a covered dish orplastic storage bag.For vinaigrette: In a jar with a tight fitting lid, mix vinegar, sugar, lemonjuice, mustard, oil, scallions and garlic. Shake vigorously. Pour over mushrooms,cover and chill for 4 hours or overnight, stirring occasionally.Drain mushrooms, reserving vinaigrette. Spoon mushrooms over salad greens anddrizzle remaining dressing over all. Garnish with snipped chives and serve. Very good!