3 medium tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber (I prefer hothouse)
2 (6oz) pkgs baby spinach
Red Wine Vinaigrette
Dice tomatoes, red onion, peppers and cucumber. Place in a medium bowl and mix. Alternate a layer of vegetables and spinach into a larger bowl and drizzle with the vinaigrette right before serving.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1 TBSP Creole mustard
1 TBSP honey
3/4 cup olive oil
pinch red pepper flakes
Kosher salt and freshly ground pepper
In a medium bowl, add red wine vinegar, creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to blend. Stir in a pinch of red pepper flakes and S & P to taste.
My Salsa with Good Seasons Italian Dressing and Cheese
1 can rotel tomatoes
fresh cilantro, chopped
3 scallions, white and green, chopped
1 small can chopped black olives
2 cups shredded monterey jack cheese
1 pkg Good Seasons Italian Dressing mix (mixed according to the package – although I always use less oil)
Mix all together and chill. Can turn the heat up a bit if you want to use hot Rotel. Serve with tortilla chips or Fritos – it’ll go fast!
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Prosciutto Dip
Photo Credit: Cate Bogue
Prosciutto Dip
Photo Credit: Cate Bogue
Prosciutto Dip
Chill to let flavors marry; then serve with crackers.
Prosciutto Dip
I’ve packed mine in a Rubbermaid container and will carefully transport chilled to the tailgate party.