Marinated Mushroom Salad With Pesto

Yield: 6 servings

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Ingredients

1 container (7 ounce) basil pesto sauce

3 Tablespoons red wine vinegar or sherry

1/2 teaspoon freshly ground black pepper

1 pound fresh white mushrooms, sliced

2 cups cucumbers, peeled and thinly sliced

2 cups cherry tomatoes, cut in half

1/2 cup red onion, minced

Boston, Butter or Bibb lettuce

Directions:

In a large bowl stir together pesto, vinegar and black pepper.

Add the mushrooms, cucumbers, cherry tomatoes and red onion; toss to coat.

Let stand at room temperature to blend flavors, about 20 minutes. Serve in lettuce cups.

Please note that some ingredients and brands may not be available in every store.

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