"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mixed Greens & Roasted Mushrooms Salad Recipe

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This recipe for Mixed Greens & Roasted Mushrooms Salad, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorna Nelson (Bruce's wife)
Added: Thursday, April 21, 2005


2 1/2 tbsp. balsamic vinegar
1/2 tbsp. dijon mustard
1/4 tsp. dried thyme, crumbled
1/3 c. olive oil

3/8 lb. mushrooms quartered

1/2 head radicchio
1 head Belgian endive
1/2 head curly endive
1/2 small red onion sliced thin
1/4 fresh chive bunch (1 inch)

Preheat oven to 400 degrees. Whisk dressing ingredients in small bowl. Season with salt and pepper. Put mushrooms on baking sheet. Pour 1/4 c. dressing over and toss. Bake until crisp on edges, about 15 minutes. Cool. Combine all remaining ingredients. Toss with dressing.




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