Mushroom Pimiento Salad

1 pound fresh mushrooms, quartered
2 cups sliced celery
2 jars (2 ounces each) diced pimientos, drained
3 hard-cooked egg whites, chopped
3 tablespoons sliced green onions
3/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1/4 cup sugar
1 garlic clove, minced
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
Lettuce leaves

In a bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender or food processor, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended.

Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Makes 10 servings.