Recipe - Elegant Mushroom And Olive Salad

Bibb Lettuce
Romaine Lettuce
1 cup Black Olives, pitted
One half pound Fresh Mushrooms
4 ounce Roquefort Cheese, or less if
desired
Juice Of 1 Lemon
1 tablespoon Olive Oil
Salt And Cracked Pepper, to
taste

Break up enough lettuce into bitesized pieces to make 2 quarts. Slice the
olives and mushrooms. Crumble the cheese and toss lightly. Add lemon juice
and olive oil. Do *not* substitute other oils. Add salt and cracked pepper
to taste, and toss again.

Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974

Recipe by: Mrs. David Haden Posted to MCRecipe Digest V1 #614 by Bill
Spalding billspa@icanect.net on May 17, 1997