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Mushroom and Bacon Salad Recipe

Ingredients

1 (10 ounce) package, frozen mixed vegetables

1 (10 ounce) can crushed pineapple, drained

1 (10 ounce) can sliced mushrooms, drained

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 (16 ounce) can cherry tomatoes

2 tablespoons chopped fresh parsley

1 teaspoon minced fresh thyme

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh mint

2 teaspoons dried rosemary

1 teaspoon dried sage

1 teaspoon dried sage

1 (1 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 cup warm water (110 degrees F/45 degrees C)

1/2 cup maple syrup

2 tablespoons lemon juice

1/8 teaspoon salt

1 teaspoon vegetable oil

2 cups hot water (110 degrees F/45 degrees C)

Directions

Place mixed vegetables in a large mixing bowl. In a separate bowl, mix crushed pineapple, mushrooms, parsley, cilantro, cherry tomatoes, parsley thyme, oregano, mint, rosemary, sage, sage, lemon juice, salt, oil, and hot water. Pour mixed vegetables into a large bowl. Cover, and refrigerate overnight or overnight.

The following day, preheat oven to 350 degrees F (175 degrees C). Slice into 1/2 inch slices and serve.

Comments

Petrene writes:

⭐ ⭐ ⭐ ⭐

Whipped up avocado parfait + shaved ice cream = awesome holiday snack!
ultuur writes:

⭐ ⭐ ⭐ ⭐ ⭐

The METHOD was EXTREMELY thorough--and delicious! PERFECT CHUNG JASON ELLIS 5.0 ...and honestly pretty easy for me too. I used bulk raisins and celery - perfect!... and so simple & fool-proof. Will definately be making this again!