| 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 frisée 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 frisée 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”