Appetizer Recipes
Jicama Salad
Description:
This salad is best served chilled. Pair with a grilled chicken breast for a delicious low-fat dinner.
Ingredients:
1 medium jicama, peeled and finely shredded
1 medium apple, finely shredded
½ medium red onion, finely sliced
1 cup frozen peas, thawed
½ cup cilantro, chopped
3 medium limes
1 ½ T. hot pepper sauce
½ T. minced garlic
1 T. Chinese hot mustard
1 T. fresh ginger, grated
4 T. peanut oil
Salt and pepper to taste
Instructions:
Place first five ingredients in a medium mixing bowl. Squeeze juice from one lime over ingredients, toss to coat. In a small mixing bowl or blender, add juice from remaining two limes, hot pepper sauce, garlic, hot mustard, and ginger. Blend well. Drizzle the peanut oil into the mixture, blending as you go, to emulsify the sauce. Pour the sauce over the vegetables and stir to coat. Add salt and pepper to taste.
Seven Layer Salad
Ingredients:
1 pound bacon
1 large Chopped head of lettuce
1 Chopped red onion, chopped
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons sugar
2/3 cup grated Parmesan cheese
10 ounces of green peas
Instructions:
Cook the bacon until brown and crispy, allow it to cool and crumble the bacon with your fingers. You can also use bacon bits or similar substitution.
Place the lettuce in a bowl, cover with a layer of the following ingredients, onion, cheese, cauliflower, bacon, and peas.
Whisk the mayo, sugar, and Parmesan together.
Chill and serve.
Bruschetta
Ingredients:
1 Loaf French or Italian Bread.
1 Clove Garlic Finely Chopped.
2 Tablespoons Extra Virgin Olive Oil.
Salt and Pepper.
Instructions:
Slice the bread in 1/2-3/4 inch slices.
Place the bread on a cookie sheet and broil for 1-2 minutes side, until golden brown.
Rub each slice of bread with the garlic.
Lightly brush on the Olive Oil.
Salt and pepper to taste.
Serve immediately.
