Clam Mushroom Salad
Clam Mushroom Salad is an moderately easy dinner. Made with 1 head iceberg lettuce, 8 oz. country stand fresh mushrooms, 1/3 c. bottled clam juice, 1/3 c. corn oil and 2 tbsp. vinegar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Core, rinse and drain lettuce.
Chill in disposable plastic bag or plastic crisper.
Clean mushrooms with damp paper towels; trim stems.
Slice lengthwise.
Combine clam juice, oil, vinegar, salt, tarragon and Tabasco in large jar or juice container; cover and shake well.
Add mushrooms and onion.
Shake to coat.
Chill.
Tear enough lettuce to make 5 cups.
Chill remainder for use another time.
Cut tomato into wedges.
Combine with lettuce and mushroom mixture in large salad bowl; toss lightly.
Add fresh clams to taste.
Makes 5 to 6 servings.
π· Perfect Pairings
Complete your meal with these
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