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Mushroom And Bacon Salad

salad.queen's picture
Ingredients
  White bread slice 4 , 1/2 inch
  Butter/Margarine 2 Ounce (50 Gram)
  Corn oil 3 Tablespoon
  Back bacon rashers 6 , unsmoked
  Button mushrooms 8 Ounce (225 Gram)
  Onions spring 3
  Garlic cloves 1 Small
  French dressing 3 Tablespoon
  Canned red pimiento 1
  Dill cucumber 1 Small
  Stuffed olives/Black olives 2 Ounce (50 Gram)
  Chopped parsley 2 Tablespoon
Directions

1. Remove crusts from the bread and cut bread into large cubes.
2. Melt the butter or margarine with the oil and fry the bread cubes until crisp and golden, turning frequently.
3. Remove and drain on kitchen paper.
4. Remove the rind from the bacon and cut into large pieces. Fry until slightly crisp and browned; remove and drain on kitchen paper.
5. Wash the mushrooms, slice thinly, fry slowly in the bacon fat until cooked but still firm. Allow to cool.
6. Trim the spring onions and cut into slices, place in a salad bowl.
7. Crush the garlic and add with the French dressing.
8. Cut the canned pimiento into strips.
9. Slice or dice the cucumber, add to the bowl with the olives, parsley, bacon, mushrooms and pimiento. Chill if liked.
10. Toss in the croutons just before serving.
11. Serve with a green salad, or on a bed of shredded Webbs lettuce or Chinese cabbage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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