BLT Salad

Today seems like a good day for a nice Big salad for dinner. Make a little extra for lunch tomorrow!
You can use your favorite bacon for this recipe. I have fallen in head over heels for Wright Brand bacon. You will love the dressing!
Enjoy and Happy cooking,



1 pound bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce – rinsed, dried and shredded
1 cup grape tomatoes, halved
2 cups seasoned croutons, favorite flavor

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing.


Kick Off to Summer Salad

I am almost certain the warm weather is here to stay in Metro-Detroit.  Our winter was brutal and spring wasn’t any better. We had record amounts of snow and rain. Last week we had worst rainfall in the history of Plymouth.  I couldn’t get my car out of our garage for 3 days because of the 10 inches of water that flooded our streets.  That said, I am the eternal optimist. I just  know summer is going to be beautiful!  This salad is a great way to kick off the picnic season. It is super easy and very pleasing. If you want to make it a meal add some grilled chicken or pork tenderloin sliced and served on top.

Enjoy and Happy Cooking,



1 pint strawberries, sliced
1/2 red onion, sliced thin
1-1 1/2 cups red grape, halved
1 cup prepared poppy-seed Dressing
Romaine lettuce, washed, patted dry and chopped

Grilled chicken or pork tenderloin, optional


In a large bowl, combine lettuce, sliced strawberries, thinly sliced onion, and halved grapes.

Pour dressing over top and toss just before serving.
If making a meal, top with grilled meat.

Apple Gorganzola Salad with Red Wine Vinegarette

This salad is so good and so easy to put together. I love to make this when I am short on time.   Add some grilled chicken and serve with homemade rolls and honey butter for a full dinner.    

Hope you enjoy and Happy cooking,




1/3 cup olive or vegetable oil

1/4 cup red wine vinegar

2 tablespoons sugar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped


1 bag (10 oz) mixed baby greens or Italian-blend salad greens

1 medium red or green apple, chopped (1 cup)

1/2 cup crumbled Gorgonzola or blue cheese (2 oz)

1/3 cup chopped walnuts, toasted



In small bowl, beat vinaigrette ingredients with wire whisk until smooth.

In large bowl,  toss salad ingredients with vinaigrette just before serving.

To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time. This salad is so good.  Add some grilled chicken if desired.