Archive for the ‘Vegetables’ Category

Wilted Spinach Salad

Wilted Spinach Salad
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Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Serves: 4
  • 1 lb bacon
  • 4 tbs. sugar
  • 4 tbs apple cider vinegar
  • 1 can mandarin oranges
  • 2 lbs baby spinach
  • 8 oz. portabella mushrooms. cubed
  • 8 oz. shreded mozzarella cheese
  1. Dice bacon into ½ pieces and cook until crispy
  2. Remove bacon from grease (retaining grease) and drain on paper towels
  3. Mix juice from oranges, vinegar and sugar in separate bowl.
  4. For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
  5. Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
  6. Pour warm dressing over spinach and toss thoroughly.
  7. Add shredded cheese and toss again.
  8. Serve immediately.


Paula Dean’s Broccoli Salad

Paula Dean's Broccoli Salad
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 8
  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • ½ cup chopped red onion
  • ½ cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup sugar
  • ½ cup halved cherry tomatoes
  • Salt and freshly ground black pepper
  1. Trim off the large leaves from the broccoli stem.
  2. Remove the tough stalk at the end and wash broccoli head thoroughly.
  3. Cut the head into flowerets and the stem into bite-size pieces.
  4. Place in a large bowl.
  5. Add the crumbled bacon, onion, raisins if using, and cheese.
  6. In a small bowl, combine the remaining ingredients, stirring well.
  7. Add to broccoli mixture and toss gently.