This is the way my mother made a very tasty salad for us, mostly in the summertime. We didn't have the English cucumbers that are available now but use them if you wish. The chives grew in our Chicago suburb garden and volunteered every year -- right next to the old fashioned green rhubarb. The tomatoes came from our "Victory Garden" -- anyone remember those? What memories this salad evokes!
This is an amazing salad and an old family recipe from my MIL. This one is special...I promise! Once you try it, you'll be hooked. I'm not too keen on mayonnaise but I LOVE this salad. In the summer, you can make it with garden vegetables. If you're like me, you'll be tempted to leave out the sugar - don't! It brings out the flavor and juices of the veggies and transforms the dressing. Note: Cooking time is chill time.
A good old New England tradition. Skillet swiss chard sautéed with bacon and tomato. A hearty side dish to serve with your favorite grilled meat.
Bacon or salt pork can be used or omitted to make a vegetarian dish.
I love to get recipe cards at the store and that's where this easy one comes from. This is actually prepared by broiling. This is a light recipe. The card states that halibut is an excellent source of vitamin B12, and it is a good source of niacin which keeps your body building red blood cells.
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.