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Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Bacon Sauce Mixed Greens Salad
Skinny Cooks

4 slices bacon 4 cups fresh spinach, chopped 4 cups lettuce leaves, chopped 1 baseball-sized or larger onion, sliced 1/2 cup vinegar 1/2 cup water 5 (more or less) “spluts” of Tabasco sauce

Optional: Other greens such as broccoli or asparagus, sardines, pieces of cooked chicken or chopped chicken livers, chopped mushrooms, slices of hardboiled eggs, croutons Fry the bacon over medium heat until it’s crisp. Save the bacon drippings in the skillet. Crumble up the crisp bacon. Use a salad bowl in which to toss together the greens and the crumbled bacon pieces. Heat the reserved bacon drippings and add the vinegar, water and hot sauce, stirring the sauce mix until it’s hot and well blended. Options such as other greens, sardines, chicken or chicken livers and mushrooms can be added at this time, so all of the sauce and additions are heated thoroughly. Pour the heated sauce over the greens and additions in your salad bowl. Toss well. Add the boiled egg slices and croutons as embellishments to the salad. Enjoy! Readers with questions or comments for Dave Kessler may write to him in care of this publication.