Marinated Mushroom Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 342. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons salad oil
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil, crushed
- 1/8 teaspoon pepper
- 3 cups sliced fresh mushrooms
- 3 cups torn Boston or Bibb lettuce
- 12 cherry tomatoes, halved
- 2 medium carrots, shredded
Instructions
- For dressing, in a screw-top jar combine lemon juice, salad oil, mustard, sugar, salt, basil, and pepper. Cover and shake well. Pour dressing over mushrooms; toss to coat. Cover and chill for 4 to 24 hours.
- To serve, in a large salad bowl combine lettuce, cherry tomatoes, and carrots. Top with mushroom mixture. Toss to coat all with dressing.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "warm mushroom salad" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/35034346243@N01/2251238425. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.