Salad with bacon and cheese! I hadn’t had this salad in many years and thought it would be nice for a change now that summer is here. The only thing to keep in mind is that the dressing should be made the day before, though I often forget and make it in the morning and let it sit all day in time for supper, that is ok too, but best if prepared the day before so all the flavours can meld together.
To make the dressing:
In a jar with a tight fitting lid combine
1/2 cup vegetable oil or olive oil
1/2 finely chopped red onion
1/4 cup vinegar
1 tsp poppy seeds
1/2 tsp mustard
1/2 tsp dried minced onion (you can use 1/4 tsp onion powder, or leave it out as there is red onion, I have made both ways)
1/8 tsp salt
Put on the lid and give it a good shake or whisk to mix. Place in the refrigerator overnight (or at least 8 hours)
This is a very easy fast weeknight meal. We haven’t made it for a long time because one day Evie declared that she wanted anything for supper except lazy lasagna because she hated it. We haven’t made it in about a year and she agreed to try it again. She is ok with it again now, kids, their tastes change so often. Last week this was our meat free meal.
Place 2 cup tomato sauce in a saucepan, add 1&1/2 cups shredded mozzarella and 1 cup cottage cheese
Stir to combine, heating over low just to warm the sauce
Cook about 3 cups of egg noodles according to package directions and place in a large casserole dish
Pour over the sauce and stir all together
I usually top with 2-3 tbsp grated parmesan
Pop it in the oven and bake at 375F for 20 minutes until bubbling.
Serve with warm garlic bread
NOTE: another use for the roasted garlic from my hummus post is garlic bread, mash a few cloves into some butter and spread on some loaf and bake until butter is melted and bubbling.