Salad:

2 cups large white mushrooms
1 red bell pepper , julienned
1 green bell pepper , julienned
juice of two lemons

Dressing:

1/2 cup olive oil
1/4 cup white vinegar
1 small red onion, grated
2 tablespoons sugar
1/2 teaspoon prepared mustard

Wash mushrooms with cold water, dry and remove stems. Cut mushrooms into thin slices and toss slices with lemon juice. Add red and green bell peppers. Cover and refrigerate.

In jar or cruet with tight fitting lid combine all ingredients. Shake until well blended. Set dressing aside for at least 2 hours at room temperature. This creates a more flavorful dressing. Shake again moments before serving.