February 21, 2006
6 c. shredded iceberg lettuce
1/4 c. scallions, sliced
1/4 c. radishes, sliced
8 oz. bologna slices, julienne strips
6 strips bacon
1/4 c. wine vinegar
1/4 t. seasoned salt
2 hard cooked eggs, chopped
In a pretty salad bowl, combine lettuce, scallions, radishes and bologna. Fry bacon until crisp and pat dry with a paper towel. Crumble into salad bowl. Add vinegar and salt to bacon grease and bring to a boil while stirring. Pour over salad, toss. Garnish with eggs. Serves 4
Tuesday sunny 60* watching American Idol
Season your salad dressings well. Basic oil and vinegar dressings are best when made with twice as much oil than vinegar. Olive oil is more pungent. Peanut and safflower oils are lighter. Red wine vinegar is most intense and apple cider vinegar is the mildest. Lemon juice can substitute for either. Play with your herbs.
6 c. shredded iceberg lettuce
1/4 c. scallions, sliced
1/4 c. radishes, sliced
8 oz. bologna slices, julienne strips
6 strips bacon
1/4 c. wine vinegar
1/4 t. seasoned salt
2 hard cooked eggs, chopped
Tuesday sunny 60* watching American Idol
Season your salad dressings well. Basic oil and vinegar dressings are best when made with twice as much oil than vinegar. Olive oil is more pungent. Peanut and safflower oils are lighter. Red wine vinegar is most intense and apple cider vinegar is the mildest. Lemon juice can substitute for either. Play with your herbs.
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