It's been so hot that I haven't wanted to eat anything hot. So, salads of every shape have been gracing our dinner table. This is one of my all time favorites, the hardest part is frying some bacon. Be warned, though, this is one GARLICKY salad. If you don't care for garlic, you can omit it, but consider reevaluating your tastes since it's delicious and has the added benefit of keeping mosquitoes and vampires at bay. Serve with soft yeast rolls and a bottle of beaujolais to feed four well.
8 slices cooked bacon, cut into 1/2 inch pieces
2 15 ounce cans butter beans, drained
2 ribs celery, diced
1 cup cooked chicken, cut into 1/2 inch pieces
1/4 cup feta cheese, crumbled
Dressing:
1 large clove garlic, minced
1 teaspoon Dijon mustard
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
salt and pepper to taste
1/2 head romaine lettuce, shredded
In a large bowl, combine bacon, beans, celery, chicken, and feta. In a small bowl, combine dressing ingredients. Pour dressing over bean mixture and stir to combine. Refrigerate for at least 30 minutes. Serve over a bed of romaine lettuce.
8 slices cooked bacon, cut into 1/2 inch pieces
2 15 ounce cans butter beans, drained
2 ribs celery, diced
1 cup cooked chicken, cut into 1/2 inch pieces
1/4 cup feta cheese, crumbled
Dressing:
1 large clove garlic, minced
1 teaspoon Dijon mustard
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
salt and pepper to taste
1/2 head romaine lettuce, shredded
In a large bowl, combine bacon, beans, celery, chicken, and feta. In a small bowl, combine dressing ingredients. Pour dressing over bean mixture and stir to combine. Refrigerate for at least 30 minutes. Serve over a bed of romaine lettuce.
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