Ingredients
2
teaspoons canola or soybean oil
1/2
cup diced onion (1 medium)
1
cup sliced fresh mushrooms (about 2 1/2 ounces)
1
package (10 ounces) frozen peas and pearl onions
1/2
teaspoon salt
1/4
teaspoon white pepper
1
cup shredded romaine or Bibb lettuce
1
tablespoon minced fresh or 1 teaspoon dried tarragon or mint leaves, crushed
Preparation
Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.
