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Makes 4 main course servins or
8 appetizer servings. |
| Salad: |
|
| ½ lb (250 g) |
Ontario Green Beans (1 - 1½ cups; 375 mL) |
| 12 |
small Ontario Mushrooms |
| 8 |
slices of salami |
| |
slices cooked lean ham |
| ½ cup (125 mL) |
mozzarella cheese cubes |
| 4 |
hard cooked eggs, cut in wedges |
| ½ cup (125 mL) |
gherkin pickles |
| |
Ontario Leaf Lettuce |
| Dressing: |
|
| 2/3 cup (150 mL) |
vegetable oil |
| 1/3 cup (75 mL) |
red wine vinegar |
| 1 |
clove Ontario Garlic, minced |
| 1 tbsp (15 mL) |
chopped parsley |
| 1 tsp (5 mL) |
salt
|
| ½ tsp (2 mL) |
basil leaves |
| ½ tsp (2 mL) |
oregano leaves |
| 1/8 tsp (0.5 mL) |
pepper |
Cook green beans in boiling water for 3 minutes. Rinse under
cold water and drain well. Combine dressing ingredients in
jar with tight-fitting lid. Shake well. Combine 1/4 cup (50
mL) dressing with beans and 1/4 cup (50 mL) with mushrooms.
Cover and chill at least 30 minutes, stirring occasionally.
Arrange all salad ingredients attratively on lettuce on large
platter. Serve immediately with remaining dressing.
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