As I sit here on my screened- in porch, I can see the cows slowly grazing in the field behind my house. The birds are in a flutter, trying to find a suitable mate and the squirrels are rummaging through the leaves, looking for the last bits of nuts that they stored away last fall.
The world has come alive again and watching it unfold in my own backyard is a gift that I am grateful for.
Warm, spring days like this one put me in the mood for a crispy, cool salad. One of my favorites is an Iceberg lettuce wedge with Thousand Island dressing and bacon crumbles.
Homemade dressing is so much better than store bought, and most of the ingredients that go in to Thousand Island can be found in your refrigerator. Now, I realize that Iceberg lettuce is practically void of any nutrients, but shoot; sometimes I get tired of eating healthy all the time. Every now and then, I crave a vitamin-less meal.
Recipes are more like suggestions to me. I look at the ingredients but I add or subtract until I get a taste that I enjoy.
Feel free to add or subtract to this recipe.
In a medium bowl mix together.
1 Cup Mayonnaise
½ cup Ketchup
1 TBS Worcestershire Sauce
1 Tsp Sugar
1 good squeeze of half a lemon
1 tsp Chili Powder
2 TBS Dill Relish
Serve over Iceberg lettuce with boiled egg slices and bacon crumbles and you will have a delicious side dish or meal (depending on how big you cut that lettuce wedge.)
That’s the news from the homestead, see you next week!