Mushroom and Bacon Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 2 tbsp. fresh parsley
- 2 tsp. Dijon-style mustard
- 1 tsp. salt
- 1/2 tsp. granulated sugar
- 1/4 tsp. Freshly ground black pepper
- 8 oz. sliced lean bacon
- 1 head frisÉe lettuce or curly chicory
- 12 oz. fresh mushrooms
Instructions
- In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad.
- In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
- Crumble cooled bacon coarsely; combine with frisÉe or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
- At serving time, add dressing to salad; toss gently but thoroughly to mix.
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