Mushroom Pimiento Salad

• 1 pound fresh mushrooms, quartered
• 2 cups sliced celery
• 2 jars (2 ounces each) diced pimientos, drained
• 3 hard-boiled large egg whites, chopped
• 3 tablespoons sliced green onions
• 3/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 1 garlic clove, minced
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried marjoram
• Lettuce leaves

1. 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.

mushrooms, celery, pimientos, egg whites, green onions, vegetable oil, red wine vinegar, sugar, garlic, celery, salt, pepper, marjoram

Taken from www.tasteofhome.com/recipes/mushroom-pimiento-salad/ (may not work)