Bloody mary cabbage jambalaya PDF Print E-mail

Bloody Mary Cabbage Jambalaya

1 pound ground meat
1 package cole slaw mix with carrots
1 small onion chopped
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
1/2 cup yellow bell pepper chopped
1 cup uncooked rice
4 to 5 cups bloody Mary mix (your favorite flavor)

Brown ground meat. When almost done browning, add bell peppers and onions. Brown until bell pepper is limp. Add bag of cole slaw mix and mix completely. Add enough bloody Mary mix to cover entire mixture until it is about an inch above. Add uncooked rice and mix thoroughly. Stir occasionally until rice is fluffy and cooked.

Serves at least 12.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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