Ingredients
- 3 tablespoons Olive oil
- 3 tablespoons Red wine vinegar
- 2 tablespoons Chopped fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon Salt
- 1/2 teaspoon Granulated sugar
- 1/4 teaspoon Freshly ground black pepper
- 1/2 pound Sliced lean bacon
- 1 head frisee lettuce -or-
- 8 cups Mixed baby salad greens
- 4 cups Fresh mushrooms, thinly sliced
Make it step by step
- 1. 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.
- 2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
- 3. Crumble cooled bacon coarsely; combine with frisee or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
- 4. 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.