“This is originally from a local Methodist church cookbook published over 20 years ago and was submitted by my good friend, Gaye Couch. It can be served as a salad or as an appetizer and is always well received whenever I make it.”
READY IN:
25mins
SERVES:
21
YIELD:
8 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash vegetables and prepare as directed.
  2. Combine water, vinegar, oil and all herbs and seasonings.
  3. Whisk to combine well and pour over vegetables.
  4. Cover and refrigerate overnight.
  5. Before serving, drain most of marinade.
  6. If serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce.
  7. If serving as an appetizer, serve with party toothpicks.

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