1 lb. button mushrooms, thickly sliced
1 tbsp. butter
5 bacon slices
1 red pepper, cored, seeded & cut in sm. strips
1 green pepper, cored, seeded & cut in sm. strips
Chopped fresh parsley for garnish

DRESSING:

6 tbsp. extra virgin olive oil
fresh juice of 1 lemon or red wine vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Salt & pepper, to taste

Melt butter in skillet. Add bacon and cook until thoroughly cooked and crisp.

Meanwhile, bring a pan of water to a boil. Add red and green peppers. Blanch for 1 minute; drain and rinse under cold water.

Chop bacon into small pieces and combine with the mushrooms and peppers in a serving dish.

Dressing - Put oil in a small bowl with freshly squeezed lemon juice or a good quality vinegar and seasoning. Mix well with fork and pour over salad. Cover and chill.

Toss salad before serving.