Mushroom-Tomato Salad - cooking recipe

Ingredients

1/4 c. vinegar
1/4 c. olive oil
1/4 c. vegetable oil
1 Tbsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
2 cloves garlic, crushed
8 oz. mushrooms, sliced (about 3 c.)
4 medium tomatoes, each cut into 4 slices
lettuce leaves

Preparation

Mix vinegar, olive oil, vegetable oil, sugar, basil, salt and garlic in tightly covered container.
Pour over mushrooms in glass or plastic bowl.
Cover and refrigerate at least 4 hours and not over 24 hours.
Arrange tomato slices on lettuce leaves.
Spoon mushrooms on tomatoes.