• 1 lb. white button mushrooms, halved or quartered
• 1 Tbs. olive oil
• 1 Tbl. lemon juice
• 1/4 C. finely chopped red bell pepper
• 1/2 C. fresh basil or mint leaves torn
• 1/4 C. pine nuts, toasted
• 4 large leaves Boston lettuce
• Dressing
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. balsamic vinegar or lemon juice
• 1 large garlic clove, crushed
• Salt to taste

Preheat oven to 400 degrees. Toss mushrooms in 1 Tbs. olive oil and 1 tsp. lemon juice. Pre-heat on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts. Whisk together dressing ingredients; toss into mushroom mixture. Place lettuce on four salad plates and spoon mushroom mixture on top.

Yield: 4 Servings.