Killed Salad aka Wilted Salad

This recipe demonstrated at AFM on June 8, 2019.

Ingredients:  4 for salad; 5 for dressing

  1.  1 bag (10-16 ounces) of spring greens (mixed lettuces or spinach)- washed and dried (I use a salad spinner).
  2.  1/4 medium sweet onion (Vidalia, Georgia Sweet,  or Maui Sweets) slice or chop and save til needed.
  3.  2-4 strips of bacon (how much do you love bacon?) Cut into 1/4″ strips and fry til crispy.  Store in bowl til needed.  SAVE bacon grease in skillet.  You will add bacon AFTER dressing to keep it crisp.
  4. 3 eggs hard boiled.   Cool and save til needed.  You will chop and add just BEFORE dressing

Ready to make dressing and salad?  Put greens, onion, and chopped eggs in a BIG salad bowl.

Using the skillet you fried bacon in, heat 2-3 Tbsp bacon grease and drippings.              Add 1 tsp sugar, 1/2 tsp salt, fresh black pepper, and 3-4 Tbsp vinegar (I use cider vinegar bit white is fine).  Heat all til steaming.  Pour this over greens in bowl mixing QUICKLY as you pour so you KILL lots of greens not just a few.  Toss in bacon strips.



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Sourdough, Italian Sausage, and Chestnut Stuffing


Just one look at this photo, and I don’t have to tell you: Who needs the Holidays to enjoy this sumptuous looking delight!? Not me! What I love about this recipe: It calls for Arbol peppers and Garlic, two of the main ingredients in my luscious sauce! And how about that sourdough, though!? Enjoy this dish as part of your dinner this week!

Click on photo for the recipe!