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Monday, June 20, 2016


ALL NEW from Feast Frenzy @ The Horror Food Network!

Well it's happened! 110 degrees on my thermometers––what a hell (literally) of a day.  Shwoo!  Time for more cool summer food.   EVERYTHING SALAD + CAB DRESSING: in a large mixing bowl cut fresh spinach leaves, spring greens, collard green leaf, and kale.  Next, add chopped broccoli, celery, and cucumber (spice with garlic powder & oregano); next add chopped tomato, red bell pepper, and sliced radish (spice with basil &50/50 salt); then add chopped white onion and sliced baby Portobello mushrooms (spice with paprika and freshly ground black pepper).  Now douse with 100% canola oil (w/omega-3,6,9) and mix the oil into the salad completely.  CAB DRESSING time: in a small container start with a base of Kraft Fat-Free Italian Dressing, then (to your taste) add balsamic vinegar, Worcestershire sauce, and Frank's Red Hot Original Cayenne Pepper Sauce.  Stir, pour over salad, and mix with all the greens and veggies completely. 

At last, spoon onto a dinner plate and add chopped oven baked chicken, sprinkle with sliced black olives and shredded Parmesan, then drizzle the top with ground red pepper.  Absolutely refreshing, healthy, and delicious while suffering through Dante's Inferno.

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