Category: SALADS, SALSAS & SLAWS

GREEN BEAN SALAD

3/4 pound fresh green beans, trimmed
1 bunch green onions, sliced thin
2 stalks celery, sliced thin
2 tablespoons olive oil
2 tablespoons lime juice
salt and pepper to taste

• Cook green beans in boiling water until tender crisp.
• Drain, rinse with cold water and drain again.
• Whisk together the olive oil, lime juice, salt and pepper.
• Toss vegetables together. Pour oil mixture over and toss again.
• Chill
• Season with fresh squeezed lemon, salt and pepper just before serving.

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HOT WILTED GREENS
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 Worcestershire sauce

• Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
• In a saucepan bring the remaining ingredients to a boil.
• Just before serving pour the dressing over the salad and toss.
• Serve immediately.

1 1/2 cups broccoli florets
1/2 head shredded red cabbage
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar*

*can use pineapple juice instead