Bacon & Marinated Mushroom Salad Recipe

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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

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Bacon & Marinated Mushroom Salad Recipe

Prep: 30 min. + marinating Cook: 15 min.

Yield: 8 Servings

30 15 45

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

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.
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.
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.

Nutritional Facts 1 serving (calculated without tomatoes and olives) equals 278 calories, 26 g fat (5 g saturated fat), 11 mg cholesterol, 451 mg sodium, 6 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Bacon & Marinated Mushroom Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p134