Salad:
2 boxes grape tomatoes
2 packages lettuce
1 red onion, sliced thinly
1 cup slivered almonds, toasted
1 cup onion-and-garlic-flavored salad croutons
Dressing:
1 cup mayonnaise
1/4 cup water
1/4 cup vinegar
1/4 cup sugar
1tsp mustard
garlic powder, salt and pepper to taste
Halve the tomatoes. Mix lettuce, tomatoes, and red onion. Combine dressing ingredients untill smooth. Drizzle over salad. Sprinkle slivered almonds and croutons on top and garnish with hot breaded mushrooms.
Breaded Mushrooms:
oil for frying
3 eggs
1 cup flour
1/2 tsp salt
1/4 tsp black pepper
1 cup breadcrumbs
1 box button mushrooms, cleaned
Fill a small pot with 4 inches of oil and heat. Whisk the eggs in a small bowl and set aside. Mix the flour, salt, and pepper in another small bowl. Pour the breadcrumbs in a third bowl. Place the mushrooms, a few at a time, into the flour mixture, toss untill coated evenly and shake off excess. Next place the mushrooms into the beaten eggs, make sure to coat evenly. Last, place mushroom into breadcrumbs and toss untill evenly coated. Using a slotted spoon, lower the mushroom into the hot oil and cook for two minutes, untill they are crispy and golden brown. Drain on paper towels. Serve hot on salad.