Elegant mushroom and olive salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Bibb Lettuce | ||
| Romaine Lettuce | ||
| 1 | cup | Black Olives, pitted |
| ½ | pounds | Fresh Mushrooms |
| 4 | ounces | Roquefort Cheese, or less if desired |
| Juice Of 1 Lemon | ||
| 1 | tablespoon | Olive Oil |
| Salt And Cracked Pepper, to taste | ||
Directions
Break up enough lettuce into bite-sized pieces to make 2 quarts. Slice the olives and mushrooms. Crumble the cheese and toss lightly. Add lemon juice and olive oil. Do *not* substitute other oils. Add salt and cracked pepper to taste, and toss again.
Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 Recipe by: Mrs. David Haden Posted to MC-Recipe Digest V1 #614 by Bill Spalding <billspa@...> on May 17, 1997
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