Sweet 'n Spicy Balsamic Dressing:
Makes about 6 cups
1/2 cup red wine vinegar
1/2 cup sugar
1/4 cup balsamic vinegar
1/8 cup kosher salt
1/2 tablespoon garlic, finely minced
1/4 ounce mustard powder, Colman's® brand
1 tablespoon dried oregano leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
1 cup canola oil
1/2 cup extra virgin olive oil
1/3 cup water
1/3 cup Parmesan cheese, grated
Salad:
3 pounds iceberg lettuce, chopped 1 inch
1 1/2 pounds mesclun or baby lettuces
2 pounds 4 ounces Alaska Popcorn Fish pieces, frozen (0.2 ounce each)
2 pounds 4 ounces tomatoes, diced 1/2 inch
1 pound 2 ounces avocados, peeled, seeded, diced 1/2 inch
3/4 cup green onion, chopped
2 cups bacon, chopped, cooked crisp
12 ounces blue cheese, crumbled
1 cup red onions, sliced thin
Makes about 6 cups
1/2 cup red wine vinegar
1/2 cup sugar
1/4 cup balsamic vinegar
1/8 cup kosher salt
1/2 tablespoon garlic, finely minced
1/4 ounce mustard powder, Colman's® brand
1 tablespoon dried oregano leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
1 cup canola oil
1/2 cup extra virgin olive oil
1/3 cup water
1/3 cup Parmesan cheese, grated
Salad:
3 pounds iceberg lettuce, chopped 1 inch
1 1/2 pounds mesclun or baby lettuces
2 pounds 4 ounces Alaska Popcorn Fish pieces, frozen (0.2 ounce each)
2 pounds 4 ounces tomatoes, diced 1/2 inch
1 pound 2 ounces avocados, peeled, seeded, diced 1/2 inch
3/4 cup green onion, chopped
2 cups bacon, chopped, cooked crisp
12 ounces blue cheese, crumbled
1 cup red onions, sliced thin
Preparation
Preparation:
Sweet 'n Spicy Balsamic Dressing:
Place all ingredients except oils, water and cheese into blender container, 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.
Salad:
In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
For each serving, deep-fry about 3 ounces fish until cooked through, drain.
In bowl, toss 6 ounces lettuce and mesclun mix, 3 ounces tomatoes, 1 1/2 ounces avocados, 1 tablespoon green onions and a generous 3 tablespoons Sweet 'n Spicy Balsamic Dressing to coat plate.
Sprinkle top with a scant 3 tablespoons bacon, 3/4 ounce blue cheese and 1/2 ounce red onions. Top with fish pieces.
