Mushroom Salad with Herb Vinaigrette
|Red leaf lettuce head/Part lettuce and part tender young spinach||1⁄2 , torn into bite size pieces to make 4 cups|
|Croutons||1 Cup (16 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
|White wine||2 Tablespoon|
|Chopped sweet onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped fresh herbs||2 Tablespoon (Choose At Least 2 From Marjoram, Oregano, Thyme, Tarragon, Basil And Parsley)|
In a large skillet, sweat the mushrooms in the oil and wine until they are tender.
Combine the mushrooms, onion, and red pepper in a salad bowl.
Combine the vinaigrette ingredients in a small jar.
Shake the dressing well and pour it over the vegetables.
Toss them with the dressing.
Put the lettuce and croutons on top, but don't toss the salad again until just ready to serve.
The unmixed lettuce and croutons will stay crisp.
Refrigerate the salad until needed.