1 head of cauliflower 1 head of broccoli 1 cup of shredded mozzarella or colby cheese 1 cup of nuts (optional) 1 cup of chopped apples 1 grated onion 1 pound of bacon crumbled
Toss together and mix in dressing below
Dressing
1 cup mayo 1/4 cup olive oil 1/4 cup wine vinegar 1/4 cup sugar
Blend in blender and mix into salad (Coleslaw dressing can be used instead of the above)
1/2 cup light olive oil (or other light oil) 1/3 cup balsamic vinegar 1/4 cup fresh lemon juice 1 large clove garlic, crushed 1 lb. cheese tortellini, cooked well 1 cup tomato, peeled, seeded, 1/2" dice 1/2 cup celery thinly sliced 1/4 cup onion, 1/4" dice 1/2 cup curly parsley, coarsely chopped 1 lb. clear lobster meat Pinch of salt and pepper to taste
In a small bowl, combine oil, vinegar, lemon juice, and garlic. Whisk thoroughly and set aside. In a large bowl, add tortellini, tomatoes, celery, onions, parsley, and above dressing. Mix well. Fold in lobster, salt pepper, being careful not to shred the meat. Serve on a bed of green leaf lettuce and garnish with three halved and shingled lemon slices on the side.
HINTS: Avoid extra virgin olive oil, soybean oil, and other heavy oils because they overpower the taste. Prepare the salad the day it is to be served since the vinegar and lemon juice will cause the lobster and tortellini to become chewy. For 25 people, use 2 lbs. tortellini, 1 lb. lobster, 1 lb. shrimp, 1 lb. seafood chucks, and double the rest of the recipe. Leftovers are best when heated in a microwave.
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