Broccoli Salad

• 1 large head broccoli cut into bite sized florets &
• 4 pieces of bacon cooked crisp drained and crumbled
• ¼ cup sunflower meats
• ½ cup shredded sharp cheddar cheese
• 1/4 cup raisins (optional)

Steam broccoli florets just until bright green color and still fresh crisp (about 3 minutes) then let cool. Prepare bacon, drain and crumble.  Mix all ingredients together and chill while preparing dressing.
Dressing

• 1 cup mayonnaise
• 1/ 8 to 1/4 cup sugar (scant measure)
• 1 Tablespoon white vinegar
• Salt (omit if using salted sunflower seeds)
• Pepper

Mix all ingredients and chill until ready to serve.  Serves 4

[Note: Reserve broccoli stems for slaw.  Cut off tough ends and peal where the leaf come off the stem as they get tough too.  shred with a carrot or two, chop 1/2 bunch scallion make into Chinese Slaw recipe, halved]

Spinach Salad with Warm Bacon Dressing

• 4 large handfuls spinach (rinsed & dried)
• 2 large eggs (hard boiled)
• 8 pieces crispy bacon (chopped) (reserve fat)
• 4 Large white mushrooms (sliced)
• 1 small red onion (sliced thin)

Dressing:

• 3 tablespoons bacon fat (or combine fat with olive oil for 3 tablespoons)
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt
• Pepper

Remove the stems from the spinach and wash, drain and pat dry.
Place in large mixing bowl and set aside.
Hard boil the eggs and cook the bacon until crisp.
Reserve 3 Tablespoons of bacon fat. (I reserve 1 Tablespoon bacon fat  and add extra virgin olive oil for the rest).
Slice mushrooms (hint: the egg slicer works well on mushrooms too) and onion.
Add to spinach and toss.
Peel and slice eggs, crumble bacon.
In small saucepan on low heat whisk bacon fat (olive oil) with vinegar, sugar and Dijon mustard.
Season with salt and pepper.
Drizzle warm dressing over spinach. Toss.
Top with sliced eggs and crumbled bacon.

Parmesan Vegetable Salad

SALAD:

• 2 Cups Cauliflower
• 2 Cups Broccoli
• 1 Small Red Onion (sliced thin)
• 1/2 head ice burg lettuce
• 1/2 pound bacon (cook crisp and crumbled)
• 1 Cup seasoned croutons

Toss together the vegetables leaving the bacon and croutons set aside for later.
Mix dressing.
DRESSING:

• 1 Cup Mayonnaise
• 2 Tablespoons Sugar
• 1/4 teaspoon Basil
• 1/4 Cup + 1 Tablespoon Parmesan Cheese
• 1 1/2 teaspoon Parsley

Add all ingredients to a small bowl.
Mix until well blended.
Add to vegetables and toss until coated.
Just before you’re ready to serve sprinkle with Bacon and Croutons. Toss & Serve.