Ingredients
1 1/2 tablespoons white sugar
1 teaspoon salt, or to taste
1 1/2 teaspoons ground black pepper
1 teaspoon onion powder
1 1/2 teaspoons Dijon mustard
2 cloves garlic, chopped
1 1/2 cups chopped fresh basil
1/2 cup chopped fresh oregano
1/4 cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco?
Ingredients
5 cups torn fresh spinach
1/2 pound sliced bacon, cooked and crumbled
1/2 cup grated carrot
3 hard-cooked eggs, chopped
5 cups torn romaine
1 medium sweet red pepper, cut into rings
1/2 cup salad croutons
1/4 cup shredded Parmesan cheese
DRESSING:
6 tablespoons red wine vinegar
1/4 cup water
1/4 cup vegetable oil
2 tablespoons sugar
1/2 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Serve with salad.
Ingredients
5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro
Directions
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Ingredients
1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
1/2 pound crumbled blue cheese
Directions
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
