"Do vegetarians eat animal crackers?"--Unknown

Mungo's Salad Recipe

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This recipe for Mungo's Salad, by , is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Jenkins
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Head Iceberg Lettuce
1 Head Romaine Lettuce
1 lb Bacon
3/4 lb Provel Cheese (Rope cheese)
1 bunch of green onions
Red Wine Vinegar
Olive Oil
Water
Good Seasonings Italian Dressing (you'll need the carafe too if you do not have one)
3 Tbsp Sugar

Directions:
Directions:
Fry or bake bacon. Set aside to cool. Cut both heads of lettuce and place into large salad bowl. Chop green onions and add to lettuce. Break the provel cheese into desired size pieces into the lettuce mixture. Crumble bacon and add it in. For the dressing:
Prepare the dressing as indicated using the lines. Use Red Wine Vinegar for the Vinegar and Olive Oil for the oil. Add 3 Tbsp of Sugar to the dressing.
Add the dressing to the salad about 10 minutes before eating time and toss with tongs

Number Of Servings:
Number Of Servings:
About 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I cook my bacon on the Pampered Chef stoneware in the oven for about 25-30 minutes at 400. While the bacon is in the oven, I cut up the other ingredients. You can prepare most of this recipe the night before. I usually put each of the ingredients in tuperware separate containers so the lettuce does not wilt. The following day I put all the ingredients together.

 

 

 

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