My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, March 20, 2011

Vegetable Salad

It is beautiful here today. Broccoli, brussel sprouts and artichoke hearts, doesn't that just scream spring. The absolute best part is it has to be made 24 hours ahead.

Vegetable Salad
8 servings
print recipe

1 large bunch broccoli
1 pint brussel sprouts
2 (9-ounce) packages frozen artichoke hearts
1 cup sliced celery
1/4 cup sliced sweet onion
1/4 cup sliced green olives
1/2 cup chopped pecans

2/3 cup salad oil
1/3 cup wine vinegar
1 clove garlic, minced fine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Cook just until crisp-tender and drain vegetables.

Cut broccoli and sprouts into fairly small pieces. Combine all the dressing ingredients and blend well. Marinate all the vegetables and the olives in the dressing for 24 hours. Just before serving add chopped pecans.


  1. Sounds great for a nice, fair day here in Nebraska. :)

  2. This sounds very "summery" and I love the fact that it sits for 24 hours. That always makes things taste better.


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