Ingredients

* 1 lemon
* 1/2 cup olive oil
* 2 tablespoons Hellmann’s® or Best Foods® Real Mayonnaise
* 1/4 cup loosely packed fresh basil leaves
* 2 teaspoons honey
* 1 pound cremini mushrooms, stems removed and quartered
* 3 tablespoons canola oil
* 2 stalks white celery hearts, sliced 1/8 inch thick
* 2 tablespoons chopped celery leaves OR parsley

Directions

1. From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
2. Process olive oil, Hellmann’s® or Best Foods® Real Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
3. Preheat oven to 375 degrees F. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
4. Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper. To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.

Source:allrecipes.com

4 medium ripe tomatoes, chopped

3/4 cup sliced cucumber

2 small onions, sliced thin

1/2 cup black olives, pitted and halved

6 anchovy fillets, chopped

2 hard boiled eggs, quartered

1 t chopped fresh basil or cilantro

3 T. olive oil

1 T. vinegar

salt and pepper to taste

Methods / Instructions
Place all ingredients into a large salad bowl and toss gently.

May be served with pita bread.

A wonderful salad loaded with flavor