Ingredients
2/3 cup canola oil1/4 cup red wine vinegar1/4 cup minced fresh parsley2 green onions, chopped1 garlic clove, minced1 teaspoon salt1 teaspoon dried basil1 teaspoon dill weed1/4 teaspoon pepper6 cups torn mixed salad greens6 medium tomatoes, cut into wedges6 large fresh mushrooms, sliced
Preparation
In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.
Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
