| Fresh Mushroom Tomato Salad
1/2 pound of fresh mushrooms
1/2 cup of salad oil
1/4 cup of wine vinegar
1/4 cup of finely chopped parsley
1 teaspoon of salt
1 teaspoon of sugar
1/2 teaspoon of garlic powder
1/4 teaspoon of ground black pepper
2 cups of sliced tomatoes
1 cup of thinly sliced onion |
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Rinse, pat dry and slice fresh mushrooms. Place in serving bowl. Combine oil, vinegar, parsley, salt, sugar, garlic powder and black pepper. Mix well. Pour over mushrooms, toss well to coat. Add tomatoes and onions; toss lightly. Cover and refrigerate for about 1 hour before serving. Makes 6 servings.
*You can substitute bottled Italian dressing for the oil-and-vinegar version given. |
