Lemony Mushroom Lettuce Salad
Looking for a way to use up leftover mushrooms? This refreshing salad is topped with plenty of fresh “mushies” that have been marinated in a zesty lemon dressing. Marie Hattrup, Sparks, Nevada
Ingredients
- 6 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup heavy whipping cream
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 pounds whole fresh mushrooms, stems removed
- 1 cup chopped celery with leaves
- 1 cup thinly sliced green onions
- 4 cups torn Bibb or Boston lettuce
- 1/4 teaspoon paprika
- Parsley sprigs
