SALAD
4 cup Torn lettuce leaves
1 cup Sliced 1/4" fresh mushrooms
1 cup Sliced 1/8" red onion, separated into rings
1/2 cup Torn fresh basil, parsley, mint or lemon balm
2 medium Ripe tomatoes, ea. cut in 12 wedges
3/4 lb Fresh green beans, blanched
DRESSING
1/3 cup Olive or vegetable oil
1/2 tsp Coarsely ground pepper
1/4 tsp Salt
2 tbsp Red wine vinegar
1 tsp Minced fresh garlic
1 tsp Country-style Dijon mustard
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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@PEGANET.COM> on Jan 3, 1998
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