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At our family gatherings, Jeanne H. is always asked to bring this Green Salad with Mushrooms. It's a wonderful combination of crispy veggies, salty green olives and tart blue cheese. She serves it with a delicious vinaigrette. Thanks for the recipe Jeanne!

Green Salad with Mushrooms

1 large head of lettuce, washed and chilled
1/2 lb sliced fresh mushrooms (about 2 cups)
1 small cauliflower, separated into tiny flowerettes(about 2.5 cups)
1 small red onion, sliced and separated into rings
1 medium green pepper, diced (about 2/3 cup)
1/2 cup pimento stuffed green olives
1/2 cup crumbled blue cheese

1/2 cup light olive oil, canola oil or a combination of the two
2 Tablespoons wine vinegar
1 small clove of garlic, minced
3/4 teaspoon salt
1/4 teaspoon accent seasoning (anchovy paste could be substituted)
generous dash of freshly ground black pepper

Prepare the dressing and set aside. Tear the lettuce into bite sized pieces. Add the rest of the ingredients. Toss, cover and chill at least 1 hour. Add desired amount of dressing just before serving.

Serves 8-10

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