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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