? 16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
? 1/3 cup lemon juice, about 2 to 3 lemons
? 1 tablespoon chopped chives
? 1 tablespoon freshly chopped parsley
? 1 teaspoon dried leaf tarragon
? 1/2 cup bottled Italian salad dressing
? 2 ounce jar diced pimiento, drained
? 1/2 teaspoon salt
? 1/8 teaspoon pepper
? 1 teaspoons sugar
? 2 teaspoons prepared mustard
? fresh mixed salad greens
Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon. Cover and refrigerate for at least 1 hour.
Meanwhile, in another bowl, combine Italian dressing, pimiento, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour.
To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.
Mushroom salad serves 6.