Mushroom Salad With Mustard Vinaigrette |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time. Ingredients:
1/4 cup dijon-style mustard |
1/4 cup wine vinegar |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon dried tarragon, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil or 1/2 cup salad oil |
12 ounces fresh mushrooms, sliced (4 1/2 cups) |
1/2 cup pitted ripe olives, halved |
tomato, slices for garnish (optional) |
watercress leaf, for garnish (optional) |
Directions:
1. In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
2. Using a wire whisk, blend in oil.
3. Stir in mushrooms and olives.
4. Cover and chill at least 2 hours.
5. Serve on individual plates with tomato slices and a watercress sprig.
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