ALL NEW from Feast
Frenzy @ The Horror Food Network!
Another summer heatwave is ramping up,
so how about a 3-CHILI COLESLAW & SPRING GREEN SPINACH SALAD!
First, place 50/50
spring greens & spinach into a mixing bowl, then add100% canola oil
(omega-3,-6,-9) and balsamic vinegar and mix thoroughly. Spoon out the greens and make a bed of them
on a dinner plate. Next spoon out
previously-made 3-Chili Coleslaw (this batch spiced with finely diced Habanero
peppers, jalapeno Texas Gunpowder & ground cayenne pepper [see post from
7.15.16 for slaw recipe]) into a mixing bowl and add shredded sharp cheddar
cheese. Mix thoroughly and centerpiece the
greens with a heaping helping.
Next slice hot-house
tomato wedges and place around the salad, along with green olives––sprinkle
tomatoes with 50/50 salt and freshly ground black pepper. Top it all off with three green olives and
dust with ground cayenne pepper. Superb
and all vegetarian!
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