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Name: Mushroom and Bacon Salad
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Head fris?e lettuce -or-; 8 c Mixed baby salad greens; 3 tb olive oil; 4 c Fresh mushrooms; thinly; 1/2 lb Sliced lean bacon; 1 ts Salt; 2 tb Chopped fresh parsley; 2 ts Dijon-style mustard; 1/4 ts Black Pepper freshly ground; 3 tb Red wine vinegar; 1/2 ts Granulated sugar

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INGREDIENTS

1 Head fris?e lettuce -or-
8 c Mixed baby salad greens
3 tb olive oil
4 c Fresh mushrooms; thinly
1/2 lb Sliced lean bacon
1 ts Salt
2 tb Chopped fresh parsley
2 ts Dijon-style mustard
1/4 ts Black Pepper ; freshly ground
3 tb Red wine vinegar
1/2 ts Granulated sugar

Servings

INSTRUCTIONS

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

NOTES

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Mushroom and Bacon Salad

1  Head fris?e lettuce -or- 
8 c Mixed baby salad greens 
3 tb olive oil 
4 c Fresh mushrooms; thinly 
1/2 lb Sliced lean bacon 
1 ts Salt 
2 tb Chopped fresh parsley 
2 ts Dijon-style mustard 
1/4 ts Black Pepper freshly ground
3 tb Red wine vinegar 
1/2 ts Granulated sugar

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 <recipelu@recipelu.com>  Posted to recipelu-digest Volume 01 Number 168 by RecipeLu  <recipelu@geocities.com> on Oct 26, 1997

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 8 Servings

Calories: 17
Calories from Fat: 12 (71%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 16mg		1 %
Potassium 21.6mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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