Ingredients:

• 16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
• 1/3 cup lemon juice (about 2 to 3 lemons)
• 2 tbs. chives, chopped
• 1 tbs. fresh parsley, chopped
• 1 teaspoon tarragon
• 2 tbs. Italian seasonings for Italian dressing
• 1 tbs. olive oil
• 1 tablespoon juice from the jar of sweet red pepper
• 4-5 tbs. sweet red bell pepper (canned or in a jar), chopped
• 2 teaspoons sugar
• 1 teaspoon grainy mustard
• fresh mixed salad greens

Directions:

1. At least 1 hour in advance, clean and slice the mushroom very thinly.
2. Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon.
3. Cover and refrigerate for at least 1 hour.
4. Meanwhile, in another bowl, combine Italian seasonings, olive oil, juice from the red pepper, sugar, and mustard; whisk together.
5. Add the sweet bell pepper pieces.
6. Cover and refrigerate for about 1 hour.
7. To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.

Notes:

This is an adaptation from “Your Guide to Southern U.S. Cuisine”

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