Green Salad With French Dressing

Oxmoor House
6 to 8 servings


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1 cup croutons
3 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 pound fresh spinach, torn into bite-size pieces
2 medium heads Boston lettuce, torn into bite-size pieces
1/2 pound fresh mushrooms, sliced
6 hard-cooked eggs, cut into wedges
6 slices bacon, cooked, drained, and crumbled
2 teaspoons sesame seeds


Combine croutons and oil; mix well. Sprinkle Parmesan cheese over croutons; set aside.

Combine remaining ingredients, except French Dressing, in a large salad bowl, tossing well to coat. Sprinkle prepared croutons over top. Serve with French Dressing.

Created date

February 2010