Fresh Mushroom Salad

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 lb. large mushrooms
6 tablespoons lemon juice
1 tablespoon snipped chives
1 tablespoon chopped parsley
1 teaspoon dried tarragon leaves
½ cup bottled Italian-style dressing
¼ cup finely chopped pimiento
½ teaspoon salt
1/8 teaspoon pepper
1½ teaspoons sugar
2 teaspoons prepared mustard
1 small bunch watercress

Directions: Wash and dry mushrooms. Thinly slice mushrooms into large bowl. Sprinkle with lemon juice, chives, parsley and tarragon; stir gently. Refrigerate, covered, 1 hour. Meanwhile, in bowl, combine salad dressing, pimiento, salt, pepper, sugar, and mustard; stir to mix well. Refrigerate, covered – about 1 hour. To serve: Toss mushrooms with dressing. Arrange on bed of watercress on large platter. Make 6 to 8 servings.