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Mushroom Salad

2 lb Fresh mushrooms
1 c Oil (not olive oil)
1/3 c Lemon juice
1 ts Salt
1 ts Pepper
1 tb Sugar
1 tb Poupon mustard
1/2 c Crumbled Roquefort cheese
1/4 c Diced pimento
1/4 c Black olives; sliced
Bibb lettuce


Slice mushrooms thinly. Rinse and pat dry. Sprinkle with 1 tsp of lemon juice. In bowl, combine remaining lemon juice, oil, mustard, salt, sugar and pepper. Stir in pimento, cheese and olives. Toss with mushrooms and spoon into Bibb lettuce cups.


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