Opryland hotel mushroom salad timberland - country living

1 servings

Ingredients

Quantity Ingredient
Blueberry Vinaigrette Dressing (recipe follows)
2 tablespoons Butter
¼ pounds Assorted cultivated wild mushrooms, sliced
12 Leaves Bibb lettuce
12 Leaves red oak-leaf lettuce
8 Leaves Belgian endive
4 Small leaves radicchio
8 Pitted ripe olives
½ 3 1/2-oz package enoki mushrooms

Directions

1. Prepare Blueberry Vinaigrette Dress- ing and set aside.

2. In large skillet, heat butter over medi- um heat; add mushrooms and saute, stirring gently, just until tender-about 2 minutes. Pour dressing into skillet with mushrooms; cook and stir over low heat just until warmed. Remove from heat.

3. To arrange salad, divide Bibb lettuce, oak-leaf lettuce, endive, radiechio, and olives among 4 plates; divide warm mushrooms with their dressing and enoki mushrooms onto greens and serve.

Blueberry Vinaigrette Dressing: In blender, blend 1 C fresh or thawed frozen blueberries, ½ C white-wine vinegar, and ¼ C sugar until smooth. Strain into a cup.

Country Living/Sept/93 Scanned & fixed by DP & GG

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