Total Calories: 337
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.
This Sliced Mushrooms Vinaigrette recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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