Serves: 6
Total Calories: 337

1 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 clove garlic crushed
3/4 pound mushrooms sliced (about 6 cups)
6 to 8 lettuce leaves
3 cups lightly packed torn mixed salad greens
1 tablespoon parsley chopped

About 2 hours before serving:

In a glass jar, shake oil, lemon juice, salt and pepper until blended add garlic. Cover and let stand for 30 minutes. Remove garlic.

Place mushrooms in a large bowl. Pour vinaigrette over mushrooms and toss until lightly coated. Cover and chill for 1 to 2 hours, stirring once.

Just before serving:

Drain mushrooms, reserving vinaigrette. Arrange lettuce leaves on individual salad plates. Mound about 1/2 cup of the greens in center of each lettuce leaf. Top with about 1/2 cup of the mushrooms. Drizzle with vinaigrette and garnish with parsley. Serve remaining vinaigrette separately.

Nutritional Facts:

Serves: 6
Total Calories: 337
Calories from Fat: 320

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Bacon Dressing
Cucumber Salad
Gazpacho Salad
Molded Cold Duck Salad
Roquefort Dressing
Sliced Mushrooms Vinaigrette