BACON & MARINATED MUSHROOM SALAD

Bacon & Marinated Mushroom Salad image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 278 calories, Fat 26g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 451mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.