Mushroom Salad - Serves 6

1. 36 Med to Large Mushrooms, Button or cremini mushrooms work best
2. 6-8 Fresh Chopped Basil Leaves or 1/4c Fresh Chopped Parsley,
3. Extra Virgin Olive Oil (EVOO),
4. 1 tsp Dijon Mustard,
5. 2 Lemon's - Fresh Squeezed (Bottled Juice - Optional),
6. Dash Salt & Pepper to taste

Wash, dry mushrooms with a paper towel and finely slice mushrooms, then place in a bowl and set aside.

In an oil and vinegar dressing jar (jar has measurements to make the perfect dressings, you can find it in any grocery store in the salad dressing isle), fill with lemon juice up to the water line, add mustard, salt and pepper, shake well, or blend if you have a Herb Salad Maker,then add EVOO slowing while mixing to the oil line. Shake again if necessary until well blended. Pour enough dressing over mushrooms to coat, then add Basil or Parsley, toss salad until dressing coats all the mushrooms. Add salt and pepper if needed for your liking to the mushroom salad. Cover and set in frig until ready to serve, approximately 1 hour, but no more than 2 hours as mushrooms will become soggy.

**This makes a wonderful appetizer, side dish or as a replacement to the traditional green salad.

Bon Appétit