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!