KALEIDOSCOPE MUSHROOM SALAD
INGREDIENTS
4.00 ounces (about 1 cup) blue cheese, crumbled
20.00 ounces (about 6 cups) fresh white mushrooms, sliced
0.00 basil vinaigrette (recipe below)
8.00 ounces (about 3 cups) snow peas, cut diagonally in 1/4 inch strips
1.00 cup coarsley chopped watercress
1.00 cup diced red onion
1.00 cup corn kernels
1.50 cup diced pimientos
0.00 Radicchio lettuce
0.00 Belgian endive
0.00 Romain lettuce (inner leaves)
DIRECTIONS
In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn
and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate,
make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the
cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced
mushrooms. Serve as an appetizer or main dish.
BASIL VINAIGRETTE:
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1-1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper or ground black pepper
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice
In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before
using.
YIELD: 8 Portions