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Ingredients:
- 16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
- 1/3 cup lemon juice, about 2 to 3 lemons
- 1 tablespoon chopped chives
- 1 tablespoon freshly chopped parsley
- 1 teaspoon dried leaf tarragon
- 1/2 cup bottled Italian salad dressing
- 2 ounce jar diced pimiento, drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoons sugar
- 2 teaspoons prepared mustard
- fresh mixed salad greens
Preparation:
Meanwhile, in another bowl, combine Italian dressing, pimiento, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour.
To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.
Mushroom salad serves 6.
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