Clam Mushroom Salad - cooking recipe

Ingredients

1 head iceberg lettuce
8 oz. country stand fresh mushrooms
1/3 c. bottled clam juice
1/3 c. corn oil
2 Tbsp. vinegar
1/4 to 1/2 tsp. salt
1/4 tsp. tarragon, crumbled
Tabasco to taste
1 c. sliced red onion
1 tomato

Preparation

Core, rinse and drain lettuce.
Chill in disposable plastic bag or plastic crisper.
Clean mushrooms with damp paper towels; trim stems.
Slice lengthwise.
Combine clam juice, oil, vinegar, salt, tarragon and Tabasco in large jar or juice container; cover and shake well.
Add mushrooms and onion.
Shake to coat.
Chill.
Tear enough lettuce to make 5 cups.
Chill remainder for use another time.
Cut tomato into wedges.
Combine with lettuce and mushroom mixture in large salad bowl; toss lightly.
Add fresh clams to taste.
Makes 5 to 6 servings.