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on a background of a leaf of sea lettuce

Broccoli Salad


Very, very small florets from three full bunches of fresh broccoli
1 cup grated cheddar cheese
1 grated onion - perhaps it should be Vidalia

Do that ahead of time.

At least 30 minutes before serving, mix:

1 cup salad dressing or mayonnaise
¼ cup vinegar
1/3 cup sugar

10 minutes before serving, combine the above two portions of ingredients.

Crumble 8 cooked bacon slices on top.

Notes from Jo: obviously this makes a huge salad. One can reduce as desired. If intending to eat it on more than one day, personally I would hold the onions to add when needed because I do not like onions.

Cutting the very, very small florets becomes fun once you get the hang of it.

Tripps Greens 'n' Grille Salad

1 quart mixed salad greens (iceberg, romaine, leaf, red cabbage)
1/4 cup fresh baked croutons
1/3 cup mixed cheese (cheddar & Monterey jack)
2 tbsp. diced tomatoes
2 tbsp. chopped bacon
1 tbsp. green onions
1 tbsp. toasted almonds
6 oz. grilled-marinated chicken breast - sliced

Mix first seven ingregients. Place almost-sliced chicken breast on top. Garnish with two small squares of cheese toast. Serve with your favorite dressing. (Ours is not only honey mustard, but extra honey mustard!)

PS: I modify recipe by omitting the red cabbage and green onions. To each his own. It is superb any way you like it.