Title: Mushroom and Bacon Salad
Yield: 8 Servings
Categories: Mushrooms, Salads
Ingredients:
3 tb Olive oil
3 tb Red wine vinegar
2 tb Chopped fresh parsley
2 ts Dijon-style mustard
1 ts Salt
1/2 ts Granulated sugar
1/4 ts Freshly ground black pepper
1/2 lb Sliced lean bacon
1 Head fris?e lettuce -or-
8 c Mixed baby salad greens
4 c Fresh mushrooms; thinly
-sliced
1. In small bowl using wire whisk or fork, beat oil, red wine vinegar,
chopped parsley, mustard, salt, sugar, and pepper until blended and creamy;
set aside while preparing salad.
2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using
slotted spoon, transfer bacon to paper towels to drain.
3. Crumble cooled bacon coarsely; combine with fris?e or baby salad greens
and mushrooms in large salad bowl, tossing gently to mix.
4. At serving time, add dressing to salad; toss gently but thoroughly to
mix.
Note: For a warm, wilted salad, heat dressing to simmering point in small
saucepan before tossing with other ingredients.
formatted and posted by RecipeLu
Posted to recipelu-digest Volume 01 Number 168 by RecipeLu
on Oct 26, 1997
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