1/2 c. salad oil
3 tbsp. tarragon vinegar
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. parsley
1 clove garlic, minced
3/4 tsp. salt
Dash of pepper
2 avocados, peeled & sliced
8 oz. mushrooms, halved lengthwise
Parsley sprigs

In screw top jar, combine oil, vinegar, lemon juice, water, parsley, garlic salt and pepper. Cover and shake until blended. Pour over avocado and mushrooms in shallow dish. Chill several hours, spooning marinade over occasionally. Drain avocado and mushrooms. Arrange vegetables on platter. Garnish with parsley. Serves 8.