1 (15 ounce) can peeled and diced tomatoes
4 cups yellow squash
2 large onions, sliced
2 cups fresh cherry tomatoes, sliced
2 parts sliced bacon
1 large carrot, sliced
1 cup crumbled bacon
1/4 cup pimento cheese
3 tablespoons butter
1 tablespoon parsley
salt to taste
ground black pepper to taste
1/2 cup cocoa powder
1 cup chopped fresh cherries
In a large resealable plastic bag, mix tomatoes, squash, onion, tomato slices, bacon, carrot, tomato crumbled bacon, cheese, butter, parsley and salt and pepper. Cover and refrigerate 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake at 325 degrees F (165 degrees C) for 1/2 hour, or until vegetables are tender. Remove lettuce leaves from bag and slice. Mix sliced carrot, tomato, bacon, pimento, butter, parsley and salt and pepper. Pour dressing over salad and toss until well coated. Serve at room temperature.
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