Sep 26 2008
Soup and Salad Day!!!
This is your lucky day (lol) …I am posting two recipes today. One salad recipe and one soup recipe. This broccoli salad is to die for!!! So yummy!! The soup I have not actually had, but it sounds delicious. If you take this recipe and make it, please come back and comment on it (even if you don’t like it, let me know what you thought!!)
Tossed Broccoli Salad
2 lb. cauliflower, cut into bite size pieces
2 lb. broccoli, cut into bite size pieces
1/2 lb. bacon, fried and crumbled
2 c. shredded mozzarella cheese
1/2 c. red onion, finely chopped
1/4 c. sunflower seeds
for dressing:
1 c. miracle whip
1/2 c. sugar
2 T. vinegar
Combine cauliflower, broccoli, bacon, cheese, onion and seeds. Mix miracle whip, sugar and vinegar together in small bowl. Pour dressing over broccoli mixture and mix well.
Navy Bean Soup
1 lb. navy beans (wash and soak in cold water in fridge overnight)
2 qt. chicken broth
2 T. minced, fresh parsley
2 bay leaves
1 1/4 tsp. salt
1/4 tsp. pepper
1 med-large onion, diced
1 large carrot, diced
1 stalk celery, diced
8 strips bacon, fried and crumbled
Wash and drain beans. Place in heavy duty pan; add water to cover by 2 inches. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand one hour. Drain and rinse, discard water. In large pan, combine broth, beans, parsley, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for for 1 hour. Add onion, carrot, and celery. Cover and simmer for additional 20-25 minutes or until veggies are tender. Stir in bacon. Discard bay leaves before serving.
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