Ingredients
- Sweet n Spicy Balsamic Dressing:
- 1 cup 1 cup red wine vinegar
- 1 cup 1 cup sugar
- 1/2 cup 1/2 cup balsamic vinegar
- 1/4 cup 1/4 cup kosher salt
- 1 Tbsp. 1 Tbsp. garlic, finely minced
- 1/2 oz. 1/2 oz. mustard powder, Colmans brand
- 2 tsp. 2 tsp. dried oregano leaves
- 1 tsp. 1 tsp. cracked black pepper
- 1 tsp. 1 tsp. red pepper flakes
- 2 cups 2 cups canola oil
- 1 cup 1 cup extra virgin olive oil
- 3/4 cup 3/4 cup (approx.) water
- 3/4 cup 3/4 cup parmesan cheese, grated
- 6 lb. 6 lb. iceberg lettuce, chopped 1 inch
- 3 lb. 3 lb. mesclun or baby lettuces
- 4 lb. 4 lb. 8 oz. Alaska Popcorn Fish pieces,
- frozen (0.2 oz. each)
- or battered Alaska Cod or Pollock pieces,
- frozen (1 to 2 oz. each)
- 4 lb. 4 lb. 8 oz. tomatoes, diced 1/2 inch
- 2 lb. 2 lb. 4 oz. avocados, peeled, seeded, diced 1/2 inch
- 1 1/2 cups 1 1/2 cups green onions, chopped
- 4 cups 4 cups bacon, chopped, cooked crisp
- 1 lb. 1 lb. 2 oz. blue cheese, crumbled
- 2 cups 2 cups red onions, sliced thin
Servings:
Units:
Instructions
- Sweet n Spicy Balsamic Dressing:
- To make Sweet n Spicy Balsamic Dressing, place all ingredients except oils, water and cheese into blender; blend thoroughly. With motor
- running, slowly add oils to emulsify. Thin with water, if needed. (Dressing should be thick.)
- Stir in cheese. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
- In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
- For each serving, deep-fry about 3 oz. fish until cooked through; drain.
- In bowl, toss 6 oz. lettuce and mesclun mix, 3 oz. tomatoes, 1 1/2 oz. avocados, 1 Tbsp. green onions and a generous 3 Tbsp. Sweet n Spicy
- Balsamic Dressing to coat. Plate. Sprinkle top with a scant 3 Tbsp. bacon, 3/4 oz. cheese and 1/2 oz. red onions. Top with fish pieces.
- FOR YOUR DISPLAY:
- Fresh greens tossed with tomato, avocado, bacon and blue cheese in a Sweet n Spicy Balsamic Dressing, topped with golden Wild Alaska
- Seafood nuggets.
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