Make-Ahead Winter Salad

Cooking Instructions

Vinaigrette: In a small bowl, whisk vinegar, mustard, salt, pepper and sugar to combine. Gradually whisk in oil until thickened and blended.

Cook bacon in a large nonstick skillet 4 to 5 minutes until crisp. Drain on paper towels. Discard all but 1 Tbsp fat from skillet. Add mushrooms and saute over medium-high heat 4 to 5 minutes until just golden brown. Crumble bacon into mushrooms.

Prepare remaining ingredients (see Planning Tip).

Just before serving: Put lettuce and watercress in a large serving bowl. Add cut  vegetables, mushrooms and bacon. Whisk vinaigrette to reblend. Drizzle over salad; toss gently to mix and coat.

Planning Tip: Prepare vinaigrette, cook bacon and saute mushrooms up to 2 days ahead. Refrigerate. Cut snow peas, endive, red onion and radishes up to 1 day ahead; bag radishes sepertely and refrigereate. Wash, tear and bag the lettuce and watercress up to 1 day ahead. Bag together and refrigerate. About 1 hour before serving, remove bacon and mushrooms from refrigerator or bring to room temperature by microwaving briefly.