Mushroom Salad Recipe

• 1 pound White Button Mushrooms (halved or quartered)
• 1 tbsp Olive Oil
• 1 tsp Lemon Juice
• ¾ cup Red Bell Pepper (finely chopped)
• ½ cup Fresh Basil or Mint Leaves (torn)
• ¼ cup Pine Nuts (toasted)
• 4 Lettuce Leaves
  
  For Dressing
• 2 tbsp Extra-virgin Olive Oil
• 1 tbsp Balsamic Vinegar or Lemon Juice
• 1 large Garlic Clove (crushed)
• Salt (to taste)

• Preheat oven to 400°F.
• Mix together mushrooms, olive oil and lemon juice.
• Place them on a large baking sheet.
• Bake for 15 minutes.
• Remove and drain the liquid. Cool the mixture slightly.
• Take a large mixing bowl and mix mushrooms, red bell pepper, basil or mint and pine nuts.
• Combine together extra-virgin olive oil, vinegar or lemon juice, garlic and salt in another bowl.
• Toss the dressing into the mushrooms.
• Place lettuce leaves on a serving plate and spoon the mushroom mixture on top.