Guess what?! I get to go to Florida and meet my preemie miracle identical twin nephews, Colby and Brayden! Brayden is home already, but please pray Colby can come home while I am there so I can be the most help to Chad and Lauren! He is still having a bit of trouble and hasn’t been released yet. God is so good to have blessed my brother and sis in law with such healthy baby boys. The NICU nurses said it was such a nice change to take care of healthy babies that just happened to be early. (They were born at 32 weeks on Mother’s Day!)
I can’t wait to get my hands on the little Monkeys! Pray I will be ok without my own little ones though, this will be the first time and the longest time I have ever been away from them. Makes my heart hurt just THINKING about it!
Oh and while you are praying anyhow, say a prayer for Dale. He does such a great job managing the kids, the house and the cooking, but let’s all pray he has an extra great week with extra obedient kiddos! 🙂
Anyhow, on to the food part of this post. You how there are just some recipes that HAVE to be made year after year during a certain season? We have a collection of salads we make each and every summer, despite my love of new recipes! 🙂 This, is one of them……
click title for easy printable
FOR THE SALAD:
- 10 cups Torn Leaf Lettuce (more Or Less Per Your Taste And Crowd Size)
- 10 ounces, weight Grape Tomatoes, Halved
- 8 whole Hard-boiled Eggs, Sliced
- 12 strips Of Bacon, cooked and crumbled
- 4 whole Grilled Chicken Breasts, Sliced
FOR THE DRESSING:
- 1 cup Miracle Whip Or Mayonnaise
- 8 Tablespoons Of Your Favorite BBQ Sauce
- 4 Tablespoons Very Finely Chopped Onion
- 2 Tablespoons Lemon Juice
- 1 teaspoon Black Pepper
Make dressing ahead of time and chill. Mix salad ingredients per the proportions you want, based on your crowd size, and top individual salads with dressing before serving.
I’ll tell you all about my trip when I get back home!!!!!!!!