Are YOU tired of the same recipes?

1 red pepper or yellow pepper, chopped

1.
Mix potatoes, dressing and seasonings in a large bowl, set aside.

2.
Cook bacon in skillet on medium heat to desired crispness.

3.
Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.

4.
Drain bacon on paper towels.

5.
Add onions, pepper and celery to drippings in skillet; cook and stir 
until crisp-tender.

6.
Add to potato mixture with crumbled bacon; mix lightly.


Bread Salad
4 large ripe plum tomatoes, seeded and cut into 1/2 inch dice 1 small 
cucumber, seeded but not peeled, cut into 1/2 inch dice 1large 
cubanelle pepper, cut into 1/2 inch dice 3-4tablespoons minced red 
onions (amount according to your preference) 5 basil leaves, shredded 
4cups crusty bread, cubes (I like to toast them first, but it's not 
absolutely necessary) 2-3tablespoons olive oil salt and black pepper
1.
Combine the tomatoes, cucumber, cubanelle peppers,

onion and basil.

2.
Season to taste with salt and pepper and let stand 30 minutes for 
flavors to develop.

3.
Stir in the bread cubes and drizzle olive oil over the salad; toss to mix 
thoroughly.


Spinach Salad
Dressing
1 cup olive oil
 1/2 cup cider vinegar
 1/2 cup sugar
 1/4 teaspoon fresh pepper
 1 medium onion, finely chopped
 1 teaspoon paprika
 1 teaspoon salt
 1/2 teaspoon dry mustard
 1/2 teaspoon celery salt
 salt and pepper

Salad
3 bunches spinach
24 mushrooms, sliced
1 lb bacon, fried, drained and crumbled
2 (11.00 ounces) cans mandarin oranges, drained
2 avocadoes chopped

1.
Mix dressing ingredients together and refrigerate.

2.
Combine all of the salad ingredients in a large salad bowl.

3.
Lift dressing out of fridge about 15 minutes before serving.

4.
Pour over salad and toss well.


Green Bean and Basil Salad
1 1/2 lbs green beans, topped and tailed and cut into 1 1/2 inch pieces 
1/2 cup olive oil 1/2 cup vinegar (I prefer a mix of red wine and 
balsamic) 1/4 cup chopped fresh basil leaves 1 clove garlic, minced 
finely (or pressed) 1/2 teaspoon salt 2 scallions, chopped
1.
Steam the green beans for about 10 minutes, until tender.

2.
You can also cook them in the microwave for about 4 minutes.

3.
Set aside in a bowl.

4.
Whisk together the oil, vinegar and seasonings.

5.
Pour this over the green beans.

6.
Add the scallions and toss gently.

7.
Cover and place in the fridge until cold.

8.
The flavor really intensifies if you let the salad chill for 24 hours.