Recipe - Mushroom Dijon And Avocado Salad

1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
3 tablespoon Vegetable oil
1 tablespoon Shallots; finely chop
Salt and fresh ground
pepper, to taste
One fourth pound Mushrooms; fresh, cut or sliced up
2 Avocados; firm/ripe
2 tablespoon Parsley; finely chop

Combine mustard, vinegar, oil, shallots and salt and pepper. Blend
thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend.
Peel the avocadoes and cut them into halves. Remove and discard pits. Cut
avocadoes into 1inch cubes. Add the avocado and parsley to the salad bowl.
Toss gently. Family recipeJo Merrill

Recipe by: Jo Merrill Posted to TNT Prodigy's Recipe Exchange Newsletter
by MDFD30F@prodigy.com (MS J MERRILL) on Jul 26, 1997