Herb garden salad

6 Servings

Ingredients

Quantity Ingredient
4 cups Torn lettuce leaves
1 cup Sliced 1/4\" fresh mushrooms
1 cup Sliced 1/8\" red onion; separated into rings
½ cup Torn fresh basil; parsley, mint or lemon balm
2 mediums Ripe tomatoes; ea. cut in 12 wedges
¾ pounds Fresh green beans; blanched
⅓ cup Olive or vegetable oil
½ teaspoon Coarsely ground pepper
¼ teaspoon Salt
2 tablespoons Red wine vinegar
1 teaspoon Minced fresh garlic
1 teaspoon Country-style Dijon mustard

Directions

SALAD

DRESSING

In large bowl toss together all salad ingredients. In small bowl stir together all dressing ingredients. Pour dressing over salad; toss to coat.

NOTES : Cool and crisp,this garden-fresh salad is enhanced with herbs fresh from the garden. Tip:To blanch green beans, place in boiling water for 7 to 9 minutes. Rinse in cold water. Recipe by: Treasury of Country Recipes Posted to EAT-L Digest by Sean Coate <swcoate@...> on Jan 3, 1998

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