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Ingredients
1 Pound mushrooms, cleaned & sliced, toss with 3 tablespoons lemon juice
4 Tomatoes, peeled, seeded & chopped
1/2 Pound bacon, crisply cooked, drained & finely crumbled
1/2 Cup green onion, finely chopped
2 Tablespoons parsley, finely chopped
2 Hard cooked eggs, finely chopped
1/2 Cup oil
4 Tablespoons red wine vinegar
1/2 Teaspoon sugar
1 Clove garlic, minced
1 Teaspoon Dijon mustard
Salt & pepper to taste
Instructions
In a bowl toss together the first 6 ingredients until mixture is blended. Combine the remaining ingredients in a glass jar with a tight fitting lid and shake until blended. Pour dressing to taste over vegetables and refrigerate salad for several hours. Serve on a bed of lettuce.