MARINATED MUSHROOM SALAD

2 tablespoon lemon juice

2 tablespoon salad oil

1 teaspoon Dijon-style mustard

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dried baasil, crushed

1/8 teaspoon pepper

3 cups sliced fresh mushrooms

3 cups torn boston or Bribb lettuce

12 cherry tomatoes, halves

2 medium carrots, shredded

For dressing, in a screw-top jar combine lemon juice, salad oil, mustard, sugar, salt, basil, and pepper. Cover and shake well. Pour dressing over ushrooms; toast to coat. Cover and chill for 4 to 24 hours. To serve, in a large salad bowl combine lettuce, cherry tomatoes, and carrots. Top with mushroom mixture. Toss to coat all with dressing. Makes 4 to 6 side -dish servingss.