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
Total TimePrep: 30 min. + marinating Cook: 15 min.
- 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
- 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.
Nutrition Facts1 each: 278 calories, 26g fat (5g saturated fat), 11mg cholesterol, 451mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 7g protein.
Originally published as Bacon and Marinated Mushroom Salad in Holiday & Celebrations Cookbook 2010
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