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,

Vonnie                                                                                                                                           

 

Ingredients
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

Directions
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.

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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,

Vonnie


Ingredients

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

Preparation

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,

Vonnie

INGREDIENTS:

Vinaigrette

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

Salad

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

 

 DIRECTIONS:

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.