Mushroom And Olive Salad

[Guest guest]

Mushroom And Olive Salad

 

bibb lettuce

romaine lettuce

1 cup black olives, pitted

1/2 pound fresh mushrooms

4 ounces Feta, Blue or Roquefort cheese or less if

desired

1 lemon, juice of

1 tablespoon olive oil

salt and cracked pepper to taste

 

Break up enough lettuce into bite-sized pieces to make

2 quarts. Slice the olives and mushrooms.

Crumble the cheese and toss lightly. Add lemon juice

and olive oil. Do *not* substitute other oils.

Add salt and cracked pepper to taste, and toss again.

Serves 8.

 

 

 

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