Mushroom and Bacon Salad

Photo: flickr user bschmove

Ingredients

3 tablespoons Olive oil

3 tablespoons Red wine vinegar

2 tablespoons Chopped fresh parsley

2 teaspoons Dijon-style mustard

1 teaspoon Salt

1/2 teaspoon Granulated sugar

1/4 teaspoon Freshly ground black pepper

1/2 pound Sliced lean bacon

1 head frisee lettuce -or-

8 cups Mixed baby salad greens

4 cups Fresh mushrooms, thinly sliced

Preparation

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 frisee 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.

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Tags:

mushroom

salad

Yield:

8.0 servings

Added:

Thursday, December 3, 2009 - 1:40am

Creator:

Anonymous

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