Ingredients

1 Tbsp. vegetable oil
1 Tbsp. lemon juice
1 Tbsp. wine vinegar
1/4 tsp. salt
1/2 tsp. coarsely ground pepper
1/2 tsp. dry mustard
1/8 tsp. garlic powder, or 1 clove garlic
1 to 2 tsp. dill pickle, finely chopped
12 oz. fresh mushrooms, sliced thin (about 4-1/2 C.)
6 lettuce leaves
2 Tbsp. snipped fresh parsley

Cooking Instructions

Place all ingredients, except mushrooms, lettuce and parsley in a small jar. Cover the jar and shake it well. Drizzle dressing over mushrooms and toss mushrooms gently so that dressing thoroughly coats them. Serve on lettuce leaves. Garnish with snipped parsley.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)