Bean and Bacon Salad with Honey French Dressing

  We like salads; and this one can qualify as either a main dish salad or a nice side salad, with lots of fiber.  It’s from one of my favorites, the excellent Practical Produce cook book.  We used Honey French Dressing from the Honey Cook Book today, you can use your favorite, but this kind of dressing seems to suit the salad ingredients the best.  I used light kidney beans, or “red” beans, as I had some canned.               

Bean and Bacon Salad

  2          cups  Cooked Kidney Beans -- or canned, drained and rinsed

     ½      cup  Diced Green Bell Pepper

     ½     cup  Diced Celery

     ¼     cup  Onion -- thinly sliced

     ½     pound  Bacon

     ½     Large Head  Lettuce

Combine beans, peppers, celery and onions with some dressing and chill.  Cut bacon into 1 inch pieces, fry and drain on a paper towel.

Break lettuce into bite size pieces.  Toss together with the marinated vegetables and bacon and serve with more of your favorite salad dressing.

Serves 6

Adapted from “Practical Produce”

 Honey French Dressing

     ½      cup  Salad Oil

     ¼      cup  Honey

     ¼      teaspoon  Salt

     2      tablespoons  Chili Sauce

     ¼     cup  Cider Vinegar

     ¼     cup  Onion -- finely chopped

     ½     tablespoon  Worcestershire Sauce -- optional

Combine all ingredients except oil in a blender or food processor.

Add oil through the holes in the lid until used.  Blend 5 more seconds.

Store in refrigerator.

"The Honey Kitchen”

Yield:   "1 cup"