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Bacon & Marinated Mushroom Salad

 Bacon & Marinated Mushroom Salad
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
8 ServingsPrep: 30 min. + marinating Cook: 15 min.

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.

2 of 2

Bacon & Marinated Mushroom Salad (continued)

Directions (continued)

  • 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.