	Red wine vinegar	3⁄4 Cup (12 tbs)
	Onion	1⁄4 Cup (4 tbs)
	Parsley	1⁄4 Cup (4 tbs)
	Garlic	2 Clove (10 gm)
	Salt	1 Teaspoon
	Sugar	1 Teaspoon
	Salad oil	3⁄4 Cup (12 tbs)
	Boston lettuce	4
	Watercress sprigs	4

Nutrition Facts

Serving size

Calories 207 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 1 g5%

Trans Fat 0.4 g

Cholesterol 0 mg

Sodium 250 mg10.4%

Total Carbohydrates 4 g1.2%

Dietary Fiber 1.1 g4.3%

Sugars 1.6 g

Protein 1 g2.6%

Vitamin A 57.8% Vitamin C 11.4%

Calcium 3.7% Iron 7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a bowl, place together oil, vinegar, onion, parsley, garlic, salt and sugar.
2) Stir the vinegar mixture until well mixed.
3) Toss mushroom caps with marinade to coat well.
4) Put the lid on the bowl and refrigerate, at least 1-1/2 hours or until needed.
5) Line a large platter or wooden salad bowl with lettuce and watercress.
6) Using a slotted spoon, remove mushroom caps from marinade; mound in center of platter.

SERVING
7) Stream the remaining marinade on the salad, if desired.
8) Serve Vegetable Salads Marinated-Mushroom Salad,
cold.