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Yield:
4 Servings
Ingredients:
Instructions:
Instructions: DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper.
Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half. Arrange on chilled salad plates. Garnish with tomato wedges and sliced mushrooms. Drizzle with dressing. THE CHAPARRAL CHATEAU TALBOT OR MOULIN A VENT Email this Recipe:
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