Good served with crisp bread, hot soup, and fresh fruit for dessert, this Mushroom Clam Salad can also be served as an accompaniment to baked or barbecued whole fish.
This recipe is from My Great Recipes and makes 4 servings. This is from
Salads and Their Dressings, Section 2, Card 25
Add more seafood flavor by adding
Mushroom Clam Salad
- 1/2 pound fresh mushrooms
- 1 head iceberg lettuce
- 1/3 cup bottled clam juice
- 1/3 cup vegetable oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon tarragon
- 1/2 teaspoon dill
- 4 to 6 drops tabasco sauce
- 1 large red onion sliced
- 8 cherry tomatoes
- 1 avocado peeled and diced
Clean mushrooms with brush or paper towels; trim, and slice.
Core, rinse, and shred lettuce; chill.
Mix clam juice with oil, vinegar, salt, tarragon, dill, and tabasco. Toss with mushrooms and onion.
Chill until ready to serve, or toss immediately with lettuce. Garnish top with tomatoes and avocado.