Mushroom and bacon salad

Yield: 8 Servings

Measure Ingredient
3 tablespoons Olive oil
3 tablespoons Red wine vinegar
2 tablespoons Chopped fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon Salt
½ teaspoon Granulated sugar
¼ teaspoon Freshly ground black pepper
½ pounds Sliced lean bacon
1 Head frisée lettuce -or-
8 cups Mixed baby salad greens
4 cups 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 frisée 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 <recipelu@...> Posted to recipelu-digest Volume 01 Number 168 by RecipeLu <recipelu@...> on Oct 26, 1997

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