2 tablespoons olive oil
1/2 cup turkey vinaigrette
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1 pinch ground black pepper
1 red onion, chopped
1 lemon zest, sliced
1 (10 ounce) can sliced mushrooms
1 (4 ounce) can mushrooms, drained
3/4 cup sliced mushrooms
In a medium bowl, mix oil, vinaigrette, olive oil, Italian seasoning, salt, black pepper and lemon zest. Mix well.
Place onion slices on the bottom of a large salad bowl. Place a small portion of the vinaigrette mixture on the bottom of the bowl and place zested red onions on top. Spread another portion of vinaigrette mixture over the mushrooms halves. Cover bowl with foil and refrigerate an hour or so before serving. Secure foil with a wooden spoon and refrigerate dressing for before serving. Heat olive oil in a small skillet over medium low heat or stir to keep the taste of olive oil fresh.
Meanwhile, in a medium bowl, heat olive oil and grated Parmesan cheese. Divide half of the mixture into two bowls; pour 1/2 cup of olive oil mixture into each bowl. Stir eggs and eggs into olive oil mixture as soon as they appear in the bowl. Gradually mix 2 tablespoons olive oil into the vegetable mixture to make a consistency identical to the original. Compression with lemon juice liberates marinade, but will not remove the flavors of the olive oil. Sprinkle 1 teaspoon graham cracker crumbs over the tops of tomato and cucumber salad halves and garnish with sliced mushrooms. Cover bowl tightly with plastic wrap and refrigerate overnight before cutting into squares.