Marinade:
1/2 cup (125 mL) vegetable oil
3 tbsp (50 mL) red wine vinegar
1 tbsp (15 mL) grated Parmesan cheese
2 green onions, sliced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) salt
Pepper, to taste
Salad:
6 medium radishes, sliced
2 medium carrots, sliced
15 medium mushrooms, sliced
1/2 medium field cucumber, halved and sliced
1 cup (250 mL) sliced celery
4 cups (1L) torn iceberg lettuce
2 cups (500 mL) torn spinach
2 medium tomatoes, cut into wedges
1. In medium-sized bowl, whisk together all marinade ingredients. Stir in carrots, muchrooms, radishes, cucumber and celery. Cover and chill about 1 hour.
2. Just before serving, combine lettuce and spinach; divide evenly among 4 salad plates. (or, place on large serving plate.) Spoon marinated vegetables on top. Garnish with tomato wedges.
Serves 6
Nutritional information is available at Foodland Ontario.