Redneck salad? – Redneck Cooking

I got home from work early Friday and it was a nice day out. The sun was shining, the temperature was perfect. It was too nice to be in the house. I mowed the lawn and just enjoyed the afternoon out in the yard with Bo. We played and had a very relaxing afternoon. About 5:00 Bo asked me in his nicest bark when we were having dinner. I realized I was hungry too, so in the house we went.

Bo ran to the Fridge to see what succulent morsel of meat I would pull out of for dinner. I had not taken the juice pack of Elk steak out of the freezer. There was no thawed meat in the fridge. In fact there was very little in the fridge. There was the last piece of chocolate peach upside down cake, a half a loaf of bread and half a head of iceberg lettuce.  Grilled cheese sandwiches sounded good, so I checked the cheese box in the door. No cheese.

Bo ran to the pantry and scratched at the door. No meat in the fridge means a can of chili or soup. I did not feel like chili or soup, but I did have a can of the Italian tomatoes I used in my Redneck Rice recipe, some green beans that I canned last fall from my garden, a jar of dill pickles from my garden, and a jar of dill pickles and onions from my garden. “Salad sounds good,” I announced.  Bo curled his lip, growled, and started looking at my leg like a starving man looking at a chicken leg. Bo does not like salad. I have tried to teach him to be more open to trying new things but he is just a dog. If my cat Junior will still alive he would have been very happy. He liked picking the tomatoes out of the salad and eating them.

I think all that mowing and fresh air went to my head because the more I thought about it the better the salad was sounding so I gathered up my fixings and started making my salad. Luckily I had a bag of mixed vegetables in the freezer to add to the salad.

Redneck Veggie Salad

Ingredients:

• 1/2 head of Iceberg lettuce
• 1  cup dill pickles and onions
• 1 cup sliced carrots
• 1 cup broccoli
• 1 can diced Italian tomatoes
• 1 cup green beans
• 1/2 cup grated cheese ( I used the Great value Fiesta Blend)
• 3 tablespoons of olive oil
• dash of vinegar
• garlic powder

Because the carrots and broccoli were frozen, I steamed them just enough to thaw them out and set them aside.

Next I drained the tomatoes and green beans.

I chopped up the lettuce — I know you are supposed to tear the lettuce not cut it, but I slice and dice it because it’s faster.

Dice the pickles and onions.

Combine the lettuce, pickles, onions, carrots, and broccoli and toss them thoroughly.

Mix the olive oil, vinegar, and garlic powder and pour it over the salad. Toss lightly to get all the vegetables coated nicely. Add in the cheese and toss one last time. Dinner is served.

Clacked by Jeff Love
on May 09, 2009 @ 14:02 EST5EDT