Mushroom Bacon Salad

• 1 lb medium-sized fresh mushrooms
• 3 green onions, thinly sliced (about 1/4 cup)
• 2/3 cup olive oil or salad oil
• 4 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dry mustard
• 12 thin slices of bacon
• Lettuce

Rinse the mushrooms and pat dry. Cut through the stems into thin slices, about 1/8-inch thick, and put into a bowl. In a small bowl or jar, combine the green onions, oil, lemon juice, Worcestershire, salt, pepper and mustard; shake or stir until well blended, then pour over the mushrooms. Mix gently. Cover and refrigerate for at least 4 hours or overnight; uncover and stir several times.

Shortly before serving, cook the bacon until crisp; drain. To serve, spoon the mushrooms and onions into a lettuce-lined bowl. Crumble the bacon and sprinkle over the top. Drizzle with any remaining marinade.

Yield: 6-8 servings