2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 C. Black Olives, sliced

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms, olives and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.