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Ingredients
| lemons: 1 (juice of) |
| vegetable oil: 1/2 cup |
| granulated sugar: 1/3 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| dried basil (ground): 1/4 tsp (crumbled) |
| dried marjoram: 1/4 tsp (crumbled) |
| dried oregano (ground): 1/4 tsp (crumbled) |
| salt: 1/3 tsp |
| garlic powder: 1/8 tsp |
| white mushrooms: 0.5 lb (sliced) |
| butterhead lettuce |
Lemon-Mushroom Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
- Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
- Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
- Spoon some dressing over each salad; serve immediately.