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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.

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