| FRESH MUSHROOM SALAD Wipe clean with a paper towel, 1 pound large button mushrooms. Slice ¼ inch thin and place in a two quart casserole dish. Add to mushrooms: Juice squeezed from 2 lemons, or approximately 6 tablespoons 1 tablespoon green stemmed onions, sliced ¼ inch thin 1 tablespoon chopped parsley 1 teaspoon dried tarragon leaves Cover and refrigerate for 1 hour. Salad Dressing: 1/3 cup Italian dressing ¼ cup pimento, chopped fine ½ teaspoon salt 1/8 teaspoon pepper 1 teaspoon sugar 2 teaspoons prepared mustard Stir to mix well and refrigerate. To serve, toss mushrooms with dressing and arrange on a bed of mixed greens. Serves 6 to 8 |