Make-Ahead Winter Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tbsp. sherry-wine vinegar or red-wine vinegar
- 1 1/2 tbsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. Freshly ground pepper
- 1/2 tsp. sugar
- 1/3 c. olive oil
- 5 strip thin-sliced bacon
- 1 lb. shiitake or white mushrooms thinly sliced
- 8 oz. snow peas
- 1 Belgian endive
- 1 small red onion
- 1 bunch red radishes
- 2 head Boston lettuce
- 1 bunch watercress
Instructions
- Vinaigrette: In a small bowl, whisk vinegar, mustard, salt, pepper, and sugar to combine. Gradually whisk in oil until thickened and blended.
- Cook bacon in a large nonstick skillet 4 to 5 minutes until crisp. Drain on paper towels. Discard all but 1 Tbsp fat from skillet. Add mushrooms and saute over medium-high heat 4 to 5 minutes until just golden brown. Crumble bacon into mushrooms.
- Prepare remaining ingredients (see Planning Tip).
- Just before serving: Put lettuce and watercress in a large serving bowl. Add cut vegetables, mushrooms, and bacon. Whisk vinaigrette to reblend. Drizzle over salad; toss gently to mix and coat.
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