3/4 cup romaine lettuce
1 cup sliced jalapeno peppers
2 tablespoons crushed sunflower seeds
1/4 cup diced onion
1 (8 ounce) can diced tomatoes with green chile peppers
1 (6 ounce) can diced tomatoes with green chiles
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can diced green chile peppers, drained
1 cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
6 strips bacon, cut in strips
12 red onions, thinly sliced
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
1 tablespoon minced red pepper flakes
1/2 teaspoon lemon juice
1/8 teaspoon white sugar
1/4 teaspoon garlic powder
2 tablespoons distilled white vinegar
1 teaspoon canned parsley
2 tablespoons lemon juice
Place lettuce in a large bowl and cover with a damp cloth. Bring to a boil. Reduce heat and simmer for 10 minutes, until lettuce is tender. Drain and arrange lettuce leaves in a large bowl.
Melt butter in a large saucepan over medium heat. Stir in sunflower seeds, onion, tomatoes with green chile peppers, tomatoes with green chiles, green chile peppers, green chile peppers, water, olive oil, lemon juice, honey and salt. Bring mixture to a boil, then reduce heat and simmer for 15 minutes. Stir in bacon and onion. Cook, stirring, for 2 minutes. Add cilantro, parsley and celery mixture and stir until well combined.
Return salad to a medium heat and slowly cook, stirring, until mixture is heated through. Drain and spread onto salad plates. Garnish with 1 teaspoon lemon juice and 1/8 teaspoon cayenne pepper. Serve over salad or toss with pasta salad for a tasty presentation.
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