FBD

Vinaigrette

FrenchChickenIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 1 lb fresh mushrooms, sliced
  • 1 head butter-leaf lettuce 4 sweet pickles, finely diced
  • 2 tbs Dijon-style mustard 2 tbs onion flakes, hydrated
  • 3 tbs red wine vinegar 1 garlic clove, minced
  • 0.5 cup olive oil 1 tomato, finely chopped
  • walnut pieces
  • 1/
  • 2 cup olive oil
  • tbs parsley flakes
  • 1/
  • 2 cup red wine vinegar
  • salt & pepper to taste
  • 1 tsp sugar
  • 1 head lettuce

Instructions

  1. 1

    Rinse and tear lettuce leaves into bite-sized pieces.

  2. 2

    Put into gallon double zip-lock in cooler until ready to Combine mushrooms, pickles, onion, garlic clove,

  3. 3

    serve. Combine mustard and vinegar in small pot and tomato. Toss. Add oil, vinegar, and sugar.

  4. 4

    until mixed well. Slowly add oil and beat until very Rinse and tear lettuce into bite-sized pieces and

  5. 5

    well mixed. Then add nuts and parsley and beat divide into bowls. Divide mushroom mixture into

  6. 6

    again. Cover and put into cooler until ready to bowls and toss with lettuce. Serve.

  7. 7

    serve. Beat well just before pouring over salad.

Tags

geezer-cookbook