| 2 | tablespoons olive or vegetable oil |
| 1 | tablespoon red wine vinegar |
| 2 | teaspoons grated Parmesan cheese |
| 2 | teaspoons Dijon mustard |
| 1/4 | teaspoon salt |
| 2 | cups assorted bite-size pieces salad greens (2 oz) |
| 1/2 | cup sliced fresh mushrooms |
| 1/4 | cup thinly sliced leek |
| Croutons, if desired |
| 1. | In tightly covered container, shake oil, vinegar, cheese, mustard and salt until well blended. Refrigerate at least 1 hour. |
| 2. | In large bowl, place salad greens, mushrooms and leek. Add dressing; toss to coat. Garnish with croutons. |
|
| Experiment with salad greens! The produce and deli areas in many supermarkets have a vast assortment. Splurge on a mixture of organic salad greens. |
|
| Leery of leeks? Thinly sliced red onions make an attractive and flavorful stand-in. |
Nutrition Information:
155 ( 135 ); 15 g ( 2 g); 0mg; 470 mg; 4 g ( 2 g); 3 g 36 %; 20 %; 6 %; 6 % 1 ; 3