Clam Mushroom Salad

• 1 head iceberg lettuce
• 8 oz. country stand fresh mushrooms
• 1/3 c. bottled clam juice
• 1/3 c. corn oil
• 2 Tbsp. vinegar
• 1/4 to 1/2 tsp. salt
• 1/4 tsp. tarragon, crumbled
• Tabasco to taste
• 1 c. sliced red onion
• 1 tomato

1. Core, rinse and drain lettuce.
2. Chill in disposable plastic bag or plastic crisper.
3. Clean mushrooms with damp paper towels; trim stems.
4. Slice lengthwise.
5. Combine clam juice, oil, vinegar, salt, tarragon and Tabasco in large jar or juice container; cover and shake well.
6. Add mushrooms and onion.
7. Shake to coat.
8. Chill.
9. Tear enough lettuce to make 5 cups.
10. Chill remainder for use another time.
11. Cut tomato into wedges.
12. Combine with lettuce and mushroom mixture in large salad bowl; toss lightly.
13. Add fresh clams to taste.
14. Makes 5 to 6 servings.

country stand, clam juice, corn oil, vinegar, salt, tarragon, red onion, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338211 (may not work)