Yummy Broccoli Salad

Mom suggestion today is a summer salad perfect for 4th of July.

The flavors in this salad are perfect together.  I owe this recipe to my sister-in-law Lynn who prepares this all the time for our summer BBQ's.  I cannot get enough of it, it's that good!

I will say it's healthy too since it does have broccoli, who cares if it has bacon and mayo, that is where all the flavor comes from and you will still have the health benefits broccoli has to offer.

Be sure if you take this to a BBQ, keep it cold or if you have a food chiller plastic container that would be perfect.

Thank you Lynn for all the love and support you have given us during a very difficult time and also thanks for this great recipe!  It's sweet, it's salty, it's crunchy, it is perfectly delicious!!

2 Heads Broccoli, Broken up into bite size pieces
1 lb Bacon, Fried crispy and crumbled
2 Cups Mayo (Preferably Hellman's)
2 Tablespoons White or Apple Cider Vinegar
1/2 Cup Sugar
8 Ounce Bag Shredded Cheddar

Combine all the ingredients and refrigerate until ready to serve.  The longer it sits the better it will taste.

Scrumptious Spinach Salad

I think of all the food I have made, this one has certainly received a lot of attention.  I make this every year at my husbands hunting club dinners and everyone raves over it.  The dressing is delicious.  I promise when you make this for your guests they will ask for the recipe.

1 Large bag of baby or regular spinach, washed and torn into bite size pieces.
1 Pound of Bacon, fried and crumbled
3 Eggs, Hard Boiled, sliced
Croutons
1 Small Red Onion, sliced

Dressing

1/2 Cup Extra Virgin Olive Oil
1/3 Cup Sugar
1/4 Cup Red Wine Vinegar
1/4 tsp Celery Salt
1/2 tsp Paprika
1 tsp Salt
1 Small Red Onion
1 Clove Garlic

Place dressing ingredients in a blender and blend well, refrigerate until ready to use.

Put spinach in a large bowl, and the eggs, sliced onion, crumbled bacon, toss with dressing and mix well.  Top with croutons and serve.

Jersey Ripe Tomatoes with Fresh Mozzarella Salad

This is the perfect salad on a warm, summer day! This is my favorite and I could eat it alone as a main meal or it's a perfect addition to grilled meat and seafood dishes. Serve this with crusty French or Semolina bread. It's easy, delicious and beautiful!




Ingredients:

3 Large Vine Ripe Tomatoes, Sliced
3 Large Fresh Mozzarella Balls in Water, sliced
1 Tablespoon fresh Garlic, Chopped
1 Cruet Good Seasons Italian Dressing made with Balsamic Vinegar and Extra Virgin Olive Oil
4 Springs Fresh Basil, Cut up

Directions:

On a large oval serving dish alternate between the sliced tomato and mozzarella around the plate until plate is full. Can leave center of plate open if adding additional items such as roasted red peppers or grilled vegetables.

Season with salt and pepper and top with chopped garlic and basil. Drizzle the dressing over the entire dish, refrigerate and allow to marinate for approximately one hour.