1216. PURSLANE and BACON SALAD

serves 4


6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste

In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.


courtesy of: 1,000 Mexican Recipes by Marge Poore. Wiley Publishing, Inc., 2001