Marinated Mushroom Walnut Salad
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Leek||1⁄3 Large, thinly sliced|
|Chopped parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Walnut halves||1 Cup (16 tbs)|
|Torn butter lettuce||6 Cup (96 tbs)|
Cut each mushroom cap into thirds.
Combine the vegetable oil, vinegar, leek, parsley, garlic, salt and sugar in a bowl and mix well to make the marinade.
Add the mushrooms and walnuts to the marinade and toss to coat well.
Chill, covered, for at least 1 1/2 hours.
Place the lettuce in a large bowl.
Pour the mushroom mixture over the lettuce.
Toss and serve.