Summer Supper Salad - Kraft Recipes Top
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Summer Supper Salad

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  • Cook lima beans according to package directions. Meanwhile, fry bacon till crisp. Reserve drippings. While these are cooking, in a large bowl, tear washed and dried lettuce into bite-size pieces. Cut meats and cheese into bite-size pieces. Add to bowl with lettuce. Add carrots, celery, olives, and onion.
  • Lima beans and bacon should now be done. Drain lima beans and pour over salad. Crumble drained bacon over lima beans.
  • In the skillet that bacon was fried in, discard all but 1/3 to 1/2 cup bacon grease. Place skillet over medium heat and add 1/2 teaspoon garlic powder, 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and red wine vinegar. Heat to boiling. Stir thoroughly, then immediately pour over salad. Stir salad well and serve immediately.


Leftover salad should be discarded.

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