Title: Mushroom Starter Salads
Categories: Diabetic Salad Vegetable
Yield: 4 Servings

1	tb	Mustard powder;
3	tb	Vegetable oil;
1 1/2	tb	Wine vinegar;
1 1/2	tb	Parsley; chopped finely
1 1/2	tb	Chives; chopped
1	ts	Castor sugar;
12	oz	Mushrooms; thinly sliced

Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve.

Sonia Allison, "Herbs & Spices"

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