Sunday, July 5, 2015


Don't forget to stop by to visit our very good buddy Kim from the  She always has tons of great info about book reviews, blogging tips, movies and other fun stuff. 

I admit it.  I'm sleepy this morning because I stayed up most of the night reading Christopher Reich's Invasion of Privacy and trying to catch up on blog visits. Just hope that I don't start to ramble. (lol)

Do you remember just throwing some lettuce, cucumbers and tomatoes in a bowl and that was your salad? As a kid, this just wasn't my go to food. With more emphasis on tasty goodness, salads have exploded with all types of great flavor combinations.  Even better, during the summer it minimizes time spent cooking over a hot stove. 



12 Slices cooked Bacon (Pork, Beef, Turkey or Veggie - whichever you prefer)
4 Tomatoes, chopped
1/4 Cup Mayo or Light Mayo
1/8 Tsp Kosher Salt and Pepper to taste
6 Cups Lettuce, shredded or chopped
1 Medium Avocado, peeled and chopped


Cook bacon over low heat in skillet until crisp.  Transfer to a paper towel to drain and cool, then crumble.

In a medium bowl combine the tomatoes and mayo, then season with a salt & pepper.  Set aside for about 10 minutes to allow the tomatoes to release their juices, because this will be the dressing for the salad.
Pork Bacon

Turkey Bacon
Veggie Bacon - Just heard about this from
Anna over at Herding Cats

To serve, 1 1/2 cups lettuce on each of 4 plates, topping each with the tomato mixture.  Then top that with the avocado and bacon.



3 ounces uncooked linguine
1 pound green beans, trimmed 
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper 
1/2 cup (1/2-inch) slices green onions
1/3 cup chopped fresh cilantro
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
garlic cloves, minced
red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)


1. To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.

2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.

Cooking Light Magazine

Many, many years ago in North Dakota, I had the opportunity to meet Dolly Parton at the fair. I've watched her interviews, enjoyed her music and her movies. To say that she is amazing would be an understatement.  Her quote sums up who she is, and reminds us that we can't always judge a book by its cover.
"There's a brain under the wig and a heart beneath the boobs.  I may look artificial, but inside I'm totally real."


  1. I love salads because you can add just about anything to them.

    1. You're right, Mary! That's what makes them yummy so I'll eat them. (lol) Hugs

  2. Looks good Ro:D Dolly Parton is awesome, did you see she runs a book charity for lil kids?

    1. Definitely trying to eat more healthy these days, so the salads help. Yes, isn't that so awesome? Her amusement park in TN is really fun, too. Hugs...Ro

  3. Thanks for sharing these great recipes!

  4. That Asian salad looks delicious - I'll have to try it! I can't do the other one because I'm allergic to tomatoes, but bacon is always a nice addition to a garden salad. And I agree with you about Dolly Parton. She's a savvy business woman, she has a good heart, and she can really "sell" a song - it takes more than a good voice to do that, it takes good instincts and an understanding of what works.

  5. Oh my goodness, I can't believe you met Dolly Parton! I always new she was a smart woman, even if people misjudge her based on her looks :)


We love comments, feedback and YOU! Hugs...