Kaleidoscope Mushroom Salad

• From: Mushroom Council

Ingredients

• 4 oz (about 1 cup) blue cheese, crumbled

• 20 oz (about 6 cups) white button mushrooms, sliced

• 8 oz (about 3 cups) snow peas, cut diagonally in 1/4 inch strips

• 1 cup coarsely chopped watercress

• 1 cup diced red onion

• 1 cup corn kernels

• 1 1/2 cup diced pimientos

• 24 leaves radicchio lettuce

• 24 leaves Belgian endive

• 24 leaves Romaine lettuce (inner leaves)

• Basil Vinaigrette1/3 cup chopped fresh basil

• 2 Tbs Dijon mustard

• 1- 1/2 tsp seasoned salt

• 3/4 tsp lemon pepper or ground black pepper

• 1/3 cup white wine vinegar

• 1 Tbs fresh lemon juice

Three kinds of greens make a beautiful presentation in this decadent first course.

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.
• To make the vinaigrette, combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.