|Book of Jewish Cooking|
|by Denise Phillips|
A collection of simple recipes for Jewish delicacies-fully illustrated with color photos.
Results 11 - 20 of 55 for salad lettuce bacon
Serves: 8. Wash ... leaves. Combine with lettuce, broken in bite-sized pieces. Fry bacon until crisp, cool, ... juice, vinegar, and salad oil. Shake or ... Mix with salad greens.
Using cold salad fixings, toss everything ... by cooking the bacon in a heavy ... the dressing. Serve with Crosby saltines, Melba toast or bread sticks.
Cook bacon and drain on ... dressing, then add lettuce, tomato, bacon ... on top. Broil 2-3 minutes until cheese is melted. Serve immediately. Serves 2.
Boil or steam ... tender. Cook the bacon crisp and save ... fat with enough salad oil to make ... serving platter with lettuce if you wish. ... Serves 6 to 8.
Spread insides of pockets with mayonnaise. Layer lettuce, 2 slices bacon and 1/4 of the pineapple in each pocket.
Fry bacon until crisp; drain. Combine spinach and lettuce in salad bowl; sprinkle with bacon ... egg. Add dressing; toss lightly. Makes 6 cups, 6 servings.
Place greens in a salad bowl. Add onions and green peppers. Cut bacon into small pieces ... gently. Garnish with bacon pieces and hard cooked eggs. Serves 6.
Mix salad greens and 1/2 dressing, add cottage cheese and remaining dressing. Add to greens.
Thoroughly wash and dry spinach and lettuce. Break off ... cheese. Toss greens with remainder of dressing and bacon. Add cottage cheese mixture and toss again.
Mix above ingredients together. Mix ingredients well. Dressing can be served on the side or blended in salad before serving.
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