Recipe - Fresh Mushroom Salad

1 Head Romaine lettuce; washed
and chilled
1 Head Iceberg lettuce; washed
and chilled
One half pound Fresh mushrooms; trimmed and
cut or sliced up

GARDEN DRESSING
One half cup Salad oil
One fourth cup Vinegar
One fourth cup Sliced green onions
1 teaspoon Salt
One fourth cup Snipped parsley
1 tablespoon Finely chopped green pepper
(optional)
1 teaspoon Sugar
1 teaspoon Dry mustard
1/8 teaspoon Red pepper

Shake all ingredients for dressing in a tightly covered jar and refrigerate
until well chilled. Shake again before using. About 30 minutes before
serving, add mushrooms to dressing. Line large salad bowl with Romaine
leaves. Tear remaining Romaine and iceberg lettuce into bitesized pieces.
Pour dressing with mushrooms over greens and toss. Yield: 6 to 8 servings.

LYNN MONK (MRS. JAMES W.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.