Mushroom And Bacon Salad

If anyone thinks that on account of our trials of faith during this year we have been disappointed in our expectations or discouraged in the work, my answer is that the very opposite is true. Such days were expected from the beginning. The chief end for which the institution was established is that the Church would see the hand of God stretched out on our behalf in answer to prayer. Our desire, therefore, is not that we may be without trials of faith, but that the Lord would graciously support us in the trial and that we may not dishonor Him by distrust.

George Muller

CATEGORY	CUISINE	TAG	YIELD
		Mushrooms, Salads	8	Servings

INGREDIENTS

3	T	Olive oil
3	T	Red wine vinegar
2	T	Chopped fresh parsley
2	t	Dijon-style mustard
1	t	Salt
1/2	t	Granulated sugar
1/4	t	Freshly ground black pepper
1/2	lb	Sliced lean bacon
1		Head frisÃ©e lettuce -or-
8	c	Mixed baby salad greens
4	c	Fresh mushrooms, thinly
		sliced

INSTRUCTIONS

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. In 12-inch skillet over
medium-high heat, cook bacon until crisp. Using slotted spoon,
transfer bacon to paper towels to drain. Crumble cooled bacon
coarsely; combine with frisÃ©e or baby salad greens and mushrooms in
large salad bowl, tossing gently to mix. 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

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”