Helen J.’s San Juan Island Salad
This is a salad recipe from an old family friend who was a practiced gardener. A local on the island butchered pigs each year and cured bacon. Thus, nearly all of the ingredients were local.
Note that the ingredients are listed without measurements. The ratio of ingredients is intended to be fine-tuned to suit your family’s taste preferences. Lamb bacon, Turkey bacon, or Tofurkey Bacon can be substituted if you refrain from pork.
- Red table grapes, halved
- Bacon, cooked and diced
- Broccoli crown pieces, briefly steamed (firm)
- Diced Celery
- Diced Onion
- Slivered almonds
Separately prepare and measure each ingredient, to taste. Combine and toss. Then mix in dressing (below). This is best done immediately before serving. This salad is best served cold. Any left-overs are to be refrigerated immediately and should be consumed within 36 hours.
- 1 Cup Mayonnaise
- 1/2 Cup Sugar
- 2 TBS Vinegar
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