Kaleidoscope Mushroom Salad

Kaleidoscope Mushroom Salad

20 ounces fresh white mushrooms – sliced (about 6 cups)
Basil Vinaigrette
8 ounces snow peas – cut diagonally in 1/4 strips (about 3 cups)
1 cup coarsely chopped watercress
1 cup diced red onion
1 cup corn kernels
1/2 cup diced pimientos
Radicchio lettuce
Belgian endive
Romaine lettuce (inner leaves)
4 ounces blue cheese – crumbled (about 1 cup)

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish.

For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish.

Yield: 4 to 8 portions

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