| | Directions | 1. For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
2. Toss lettuce, mushrooms, onion and tomatoes in large bowl.
3. Drizzle vinaigrette over salad; toss gently. Top with hard-cooked eggs, if desired. |
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Prep Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | Lemon Pepper Vinaigrette: |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons vinegar |
| - | | 1 tablespoon McCormick® Perfect Pinch® Lemon & Pepper Seasoning |
| - | | 1 tablespoon sugar |
| - | | 2 heads leaf lettuce, rinsed and torn into bite-size pieces |
| - | | 1 package (8 ounces) mushrooms, sliced |
| - | | 1/2 red onion, thinly sliced |
| - | | 10 cherry tomatoes, halved |
| - | | 2 hard-cooked eggs, peeled and quartered (optional) |
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| | Nutrition (per serving) | Calories: 128 Calories
Fat: 9 Grams
Protein: 5 Grams
Cholesterol: 53 Milligrams
Carbohydrates: 7 Grams
Sodium: 224 Milligrams
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