Salads are a great alternative to stovetop meals when the weather is still warm. These require little to no cooking and can serve a crowd. If you’re cooking for a smaller group, consider keeping the leftovers in the fridge. Most salads keep well for a day or so if you don’t mix the greens with the dressing until you’re ready to serve it. Coleslaw on the other hand, is usually better after it’s chilled.
Mixed Green Salad With Bacon Dressing:
For this recipe you’ll need:
5 strips of bacon
8 cups salad greens
2 hard boiled eggs, chopped
2 green onions, diced
½ cup granulated sugar
½ cup white vinegar
½ teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground mustard
To make this recipe:
Cook the bacon in a skillet over medium high heat until crispy. Remove it from the pan, crumble it, and set it aside. Drain the pan, reserving ¼ cup of the drippings. Combine the lettuce, eggs, onions, and bacon in a large bowl. Add the sugar, vinegar, salt, garlic powder, and ground mustard to the bacon drippings and bring to a boil. Drizzle over the salad and toss to coat. Serve immediately.
8 servings
Fiesta Coleslaw
For this recipe you’ll need:
3 cups shredded green cabbage (can substitute purple)
¼ cup chopped green pepper
1/3 cup white vinegar
3 Tablespoons vegetable oil
4 teaspoons granulated sugar
1 Tablespoon diced pimientos
1 teaspoon grated onion
1-teaspoon celery salt
½ teaspoon ground mustard
¼ teaspoon salt
¼ teaspoon pepper
To make this salad:
Combine the shredded cabbage and chopped green pepper in a large bowl. To make the dressing, place the remaining ingredients in a jar with a tight-fitting lid. Shake well to combine and pour over the salad just before serving. Toss to coat.
6 servings