Recipe - Herb Garden Salad

SALAD
4 cup Torn lettuce leaves
1 cup Sliced 1/4" fresh mushrooms
1 cup Sliced 1/8" red onion;
separated into rings
One half cup Torn fresh basil; parsley,
mint or lemon balm
2 md Ripe tomatoes; ea. cut in 12
wedges
Three fourths pound Fresh green beans; blanched

DRESSING
1/3 cup Olive or vegetable oil
One half teaspoon Coarsely ground pepper
One fourth teaspoon Salt
2 tablespoon Red wine vinegar
1 teaspoon Minced fresh garlic
1 teaspoon Countrystyle Dijon mustard

In large bowl toss together all salad ingredients. In small bowl stir
together all dressing ingredients. Pour dressing over salad; toss to coat.

NOTES : Cool and crisp,this gardenfresh salad is enhanced with herbs fresh
from the garden. Tip:To blanch green beans, place in boiling water for 7 to
9 minutes. Rinse in cold water.
Recipe by: Treasury of Country Recipes

Posted to EATL Digest by Sean Coate swcoate@PEGANET.COM on Jan 3, 1998