lightly.
Add oil and vinegar dressing to potatoes and refrigerate for
Break lettuce into a large bowl.
Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives.
Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing.
Toss lightly again.
Makes 6 servings.
nd add to my favorite dressing recipe alog with some of the
Fully cook bacon.
While it is still
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
dollop of Preserved Lemon Dressing on a plate and place
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
nion pieces.
Place the bacon in a large skillet and
Toss and serve with the dressing (recipe follows).
edium-high heat, brown the bacon and cook until crisp.
-2 tablespoons grease. Crumgle bacon and set aside.
Separate
Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.
p.
If not making bacon twists go ahead and bake
peel and chop.
Place bacon in a large, deep skillet
Wash, drain, dry, and tear lettuce.
Arrange the greems on individual salad plates.
Place the remaining ingredients evenly over the top and around the greens.
Sprinkle lightly wtih oil and vinegar dressing.
Pass remaining dressing as needed.
Dressing: Dissolve salt and pepper in the vinegar.
Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
Brown bacon and onion in skillet. Take from heat and drain off grease and crumble bacon. In saucepan heat sugar, vinegar and water until sugar is dissolved. Remove from heat. In large bowl mix all ingredients together while warm. Keep refrigerated in a sealed jar. Serve on a lettuce salad or with watercress.
I put all the ingredients in my mini food processor.
If you want to mix by hand, the bacon should be minced fine.
This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.
Fry bacon until crisp; drain and crumble.
Toss lettuce, bacon, tomato and turkey.
Garnish with egg slices.
Serve with Barbecue Dressing.
Fry bacon and drain most of fat off.
Mix all ingredients except vinegar, water and bacon.
Heat water and vinegar to boiling; stir in egg mixture.
Reduce heat and cook until thickened, stirring constantly.
Add bacon.