Mushroom-Clam Salad - cooking recipe

Ingredients

1/2 lb. fresh mushrooms
1 head iceberg lettuce
1/3 c. bottled clam juice
1/3 c. vegetable oil
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. dried tarragon leaves
1/2 tsp. dill weed
4 to 6 drops Tabasco sauce
1 large red onion, sliced
8 cherry tomatoes
1 avocado, peeled and diced
crabmeat (optional)

Preparation

Clean mushrooms with brush, trim and slice.
Core, rinse and shred lettuce; chill.
Mix clam juice with oil, vinegar, salt, tarragon, dill weed and Tabasco sauce.
Toss with mushrooms and onion.
Chill until ready to serve, or toss immediately with lettuce.
Garnish top with tomatoes and avocado.