Warm salad of mustard greens and black-eyes peas

2 bacon slices, chopped

12 oz torn mustard greens

1/4 TSP salt

1/4 TSP black pepper

1 TBSP extra-virgin olive oil

1/2 cup chopped green onions

2 TSP caraway seeds

3 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 16oz can black-eyed peas, rinsed and drained.

1/4 cup balsamic vinegar

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP dripping in pan: set bacon aside. Add grenns; cook 4 minutes or until wilted. Combine greens, salt and black pepper in a large bowl, set aside. Add oil to the pan. Stir in onions, caraway seeds, garlic and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to green mixture, sprinkle with bacon.

Cooking LIght October 2011

Wilted Lettuce Salad

6 slices bacon
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)

Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.

Pasta Slaw

from Lickety-Split Meals by Zonya



Put a medium-size pot of water on to boil.

place in a large serving bowl:

2 cups shredded cabbage

2 cups shredded carrots

1 cup kale , or other green, remove center rib and slice thin



Add to boiling water:

2 oz dry spaghetti pasta

Add to cabbage and carrots:

1 green pepper, chopped

1 red pepper, chopped

1/2 red onion or 4 green onions, thnly sliced and chopped



Mix together in a small bowl:

1 tbsp lemon juice

2 tbsp balsamic vinegar (or red wine)

1/2 tsp salt

1/2 tsp oregano (use more of that fresh oregano)

2 tbsp olive oil

1/2 tsp crushed garlic

dash of pepper to taste



Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled

Asian Slaw with Peanuts

One of our favorites! Great for a 4th of July BBQ

Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce

Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts

Toss with enough dressing to coat. Season with salt and pepper to taste.