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1 (16-ounce) can English peas, drained 1 pound fresh mushrooms, sliced 1 medium onion, sliced 2/3 cup vegetable oil 1/4 cup lemon juice 1 1/4 teaspoon salt 1/2 teaspoons dry mustard 1/4 cup bacon, cooked and crumbled Combine vegetables and toss. Combine remaining ingredients, except bacon, and mix well. Pour over vegetables and toss lightly. Cover and chill overnight, stirring occasionally. Sprinkle bacon over salad before serving. Yield: 4-5 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |