Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride
Soups, Salads, Sauces and Vegetables



 1/4 lb. bacon, cut 1-inch pieces and fried
1 large onion, diced and sauteed until tender in bacon fat
tsp. each: celery seed, basil leaves and poppy seed

1/2 lb. brown sugar
1/2 c. cider vinegar
1 c. vegetable oil
tsp. chives (fresh or dry)
Combine brown sugar and vinegar; add to onion mixture. Bring to a boil. Turn off heat; add oil and chives. Pour warm mixture over salad greens. Refrigerate unused portion, just reheat each time.

Salad Greens:

2 c. torn romaine
1 c. torn spinach
2 Tbsp. shredded Swiss or Provolone cheese
2 Tbsp. croutons and sliced mushrooms