Bean Sprout And Bacon Salad
|Bacon slices||4 , cut into 1 inch strips|
|Red wine vinegar||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dry dijon mustard||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Mung bean sprouts||1 Pound, drained (Fresh Or Canned)|
|Green onions||6 , trimmed and thinly sliced|
|Sweet pepper||1⁄2 Medium, cored seeded and chopped (Green Or Red)|
|Lettuce leaves||4 (For Garnish)|
1. Cook. the bacon in a 9- or 10-inch skillet over moderately high heat until risp—about 5 minutes. Remove the bacon, drain on paper toweling, and reserve. Pour off all but 3 tablespoons of the drippings.
2. Let the drippings cool to room temperature, then add the vinegar, garlic, Worcestershire sauce, mustard, salt, and black pepper. Set aside.
3. Put the bean sprouts into a colander and run hot water over them for 2 to 3 minutes to wash and wilt them. Drain well, place in a serving bowl, and toss with the green onions and sweet pepper. Crumble the reserved bacon and add.
4. Reheat the dressing and pour it while still hot over the salad. Toss and serve on lettuce leaves.