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| Recipe Archives |
| Submitted by: Kelly Panoff February 2003 Ingredients: � of a head of red cabbage, shredded 3 Romaine lettuce hearts, shredded 1medium size jicama, peeled, and chopped into � inch chunks 1 container of grape tomatoes, cut into halves 1 bunch of green onion, chopped finely 1 English (hothouse) cucumber, chopped with skin ON, into � inch chunks 1 package of THICK sliced bacon, cooked until crispy, drained, and chopped. � - � C of Gorgonzola cheese, crumbled Dressing 1 large bunch of fresh basil leaves � C olive oil � C rice wine vinegar Kosher or Sea salt to taste Cracked black pepper to taste In a food processor, blend basil leaves, olive oil, vinegar, and salt. Set aside. Cook Bacon, drain, and shop, set aside. Peel jicama, wash and chop additional ingredients, combine in a large bowl. Add Gorgonzola cheese and dressing. Toss well, and serve with crumbled bacon on the side. Serves up to 20 small portions, or 10 large portions. It is delicious, so you may want to double it, serve with fresh crusty bread, and you have a great meal! |
| Kelly's Chopped Salad |