PISTACHIO MUSHROOM SALAD

Yield: 3 servings; Dressing Yield: about 3 tablespoons

Ingredients

1 cup Thinly sliced mushrooms

½ cup Sliced celery

Dijon Mustard Dressing (recipe follows)

4 tablespoons Chopped, natural American pistachios, divided

3 Medium, tomatoes

Bibb lettuce

Instructions

Combine mushrooms, celery and Dijon Mustard Dressing. Marinate at least 1 hour; stir several times. Add 3 tablespoons pistachios; mix well. Remove top of tomatoes; scoop pulp out of centers. Drain tomatoes upside down on paper towels. Spoon about ½ cup mushroom mixture into each tomato. Serve on lettuce-lined platter; garnish with 1 tablespoon pistachios.

Dijon Mustard Dressing:

Combine 2 tablespoons oil, 1 tablespoon lemon juice,

¾ teaspoon Dijon mustard, ⅛ teaspoon grated lemon peel, dash each salt, pepper and crushed tarragon; mix well.