Bacon & Marinated Mushroom Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I first served this refreshing salad more than 20 years ago, friends couldn't say enough about it. The marinated mushrooms are conveniently made the night before.—Sheila Christensen, San Marcos, California Ingredients:
3/4 cup olive oil |
3 green onions, cut into fourths |
1/4 cup lemon juice |
1-1/4 teaspoons worcestershire sauce |
1 teaspoon white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/8 teaspoon pepper |
1 pound thinly sliced fresh mushrooms |
3/4 pound thick-sliced peppered bacon strips |
4 cups torn romaine |
4 cups torn red leaf lettuce |
1/2 medium red onion, thinly sliced |
cherry tomatoes and ripe olives, optional |
Directions:
1. In a blender, combine the first eight ingredients. Cover and process until onions are finely chopped. Place mushrooms in a large bowl; add olive oil mixture and toss to coat. Cover and refrigerate overnight.
2. In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain. Crumble bacon; stir into mushroom mixture.
3. Divide the romaine, leaf lettuce and onion among eight salad plates. Top each serving with 1/2 cup mushroom mixture. Garnish with tomatoes and olives if desired. Yield: 8 servings.
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