Pistachio Mushroom Salad
Yield
3 servings; Dressing: about 3 tablespoons
Ingredients
1 cup Thinly sliced mushrooms
½ cup Sliced celery
Dijon Mustard Dressing (recipe follows)
4 tablespoons Chopped, natural American pistachios, divided
3 Medium, tomatoes
Bibb lettuce
Instructions
Combine mushrooms, celery and Dijon Mustard Dressing. Marinate at least 1 hour; stir several times. Add 3 tablespoons pistachios; mix well. Remove top of tomatoes; scoop pulp out of centers. Drain tomatoes upside down on paper towels. Spoon about ½ cup mushroom mixture into each tomato. Serve on lettuce-lined platter; garnish with 1 tablespoon pistachios.
Dijon Mustard Dressing:
Combine 2 tablespoons oil, 1 tablespoon lemon juice,
¾ teaspoon Dijon mustard, ⅛ teaspoon grated lemon peel, dash each salt, pepper and crushed tarragon; mix well.
