Mushroom-nut salad

6 servings

Ingredients

Quantity Ingredient
½ pounds Fresh mushrooms -- sliced
¾ cup Olive or salad oil
½ cup Wine vinegar
2 tablespoons Water
¾ teaspoon Salt
¼ teaspoon Onion powder
1 small Head Romaine lettuce, torn into bite-size chunks
¾ cup Toasted filberts -- chopped
(walnuts or pecans may be substituted)
¾ teaspoon Savory
⅛ teaspoon Pepper

Directions

Combine mushrooms, oil, vinegar, water and seasonings in a bowl. Chill about 1 hour.

To toast filberts, spread nuts in shallow pan and bake in 400F oven for 10-15 min, stirring occasionally.

Toss undrained mushrooms with lettuce and filberts in salad bowl.

6-8 servings.

Jan McEwen, Hawaii 21 Oct 1994 Recipe By : From _Mother Earth's Vegetarian Feasts_ by Joel Rapp From: Marjorie Scofield Date: 11-17-95 (14:34) (159) Fido: Cooking

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