SUMMER BROCCOLI SALAD

3 bunches of broccoli

1 pound of bacon, cooked crisp

3/4 cup of Sunflower Kernels (dry roasted)

3-5 green onions, chopped

2 cups red grapes cut in half

3/4 cup yellow(golden) raisins

1-jar coleslaw dressing (Lighthouse Brand)

about 11-13 ounce jar

Cut the broccoli into bite size pieces. Add bacon chopped up, sunflower kernels, green onions chopped, grapes cut in half and golden raisins. Pour coleslaw dressing over all and let sit for 15 minutes. Serve. 

If used as a main dinner or lunch item it will serve 6 (large portions) or 10-12 small portions. I like making this at the end of summer around August through September when the grapes are really sweet and crisp. I also cook my bacon in the oven at 400 degrees for 15 minutes to make it nice and crisp. A good smoky bacon works best for this salad.   

COTTAGE STYLE TACO SALAD

We start with 1 pound good quality ground beef browned in a cast iron frying pan, add one package of Taco seasoning and mix well. Put meat mixture into 4 salad bowls(one-fourth each) Add 1/4 cup grated Tillamook cheese,1/4 cup halved olives, 1/4 cup chopped Viddalla Sweet onion and 1/4 cup chopped tomato to each bowl. Top with good Salad greens. We use Multi-Grain Tortilla Chips placed around the bowl, Add a little tomato,olive,onion garnish and creamy salad dressing. (we used Lighthouse Homestyle Ranch) It is nice to add a basket of chips with the salad for those who would like a little more. WE also seve this with guacamole and extra chips .