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Salad: Mushroom-Avocado Duo

1/2 cup salad oil

3 tablespoons tarragon vinegar

2 tablespoons lemon juice

2 tablespoons water

1 tablespoon snipped parsley

1 clove garlic, minced

3/4 teaspoon salt

8 ounces fresh mushrooms, halved (3 cups)

2 avocados, seeded, peeled, and sliced

To make dressing, in screw-top jar combine salad oil, tarragon vinegar, lemon juice, water, snipped parsley, minced garlic, salt, and a dash pepper. Cover and shake well to mix. Pour dressing over mushrooms and avocados in shallow dish. Cover and refrigerate several hours; occasionally spoon over dressing. To serve, drain mushrooms and avocados and arrange on serving platter. Garnish with parsley sprigs, if desired. Makes 8 servings.

Agnese Marhele @ 2009-09-18 21:21:48

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