Ingredients
1 pound fresh mushrooms, quartered2 cups sliced celery2 jars (2 ounces each) diced pimientos, drained3 hard-boiled large egg whites, chopped3 tablespoons sliced green onions3/4 cup vegetable oil1/4 cup red wine vinegar1/4 cup sugar1 garlic clove, minced1 teaspoon celery seed1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried marjoramLettuce leaves
Preparation
In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
