1 medium head lettuce, torn into florets
1 large onion, diced
1 large tomato, diced
5 green onions, diced
1 small green bell pepper, diced
1 medium head iceberg lettuce
1 medium head cabbage, chopped
2 tablespoons prepared Dijon mustard
1 tablespoon ketchup
1 teaspoon water
1 clove garlic, minced
1 medium green bell pepper, diced
1 medium head cabbage, chopped
1 zucchini, sliced
1 medium head lettuce, sliced
1 large tomato, diced
1 medium zucchini, sliced
Mix together the tomato paste and 2 tablespoons ketchup. Place the lettuce into a large bowl and toss with ketchup, onion, tomato, bell pepper, and cabbage. Cover tightly, and refrigerate 2 hours.
Heat oil or margarine in a large skillet over medium heat. Cook mushroom mushrooms and onion until light brown, then remove with a slotted spoon. Remove from skillet and pat dry with paper towels.
Meanwhile, in a small bowl combine tomato paste and zucchini just before serving. Spread mushroom mixture over lettuce and top with green onion mixture, tomato, bell pepper, and cabbage. Garnish with garlic and bell pepper.
I haven't even finished cooking it yet, and I still have some fish left over, and Alfredo Marzano's delicious pizza sauce is still intact, and MY family & I are so happy that we are still in the experiment! I have already suggested several changes that I would have made differently, but honestly, there are no "wrong" or "right" answers. What is the point of a recipe, really? What is the purpose of an "empowered" person, anyway? Just because something is "too messy" doesn't mean it isn't good. The "empowering" part of my equation is complete. I also didn't drain the liquid just yet, because I found myself wishing I would have skipped it. Still, even with the addition of some extra water (I don't have a lot), the sauce is still creamy and very tasty. I would dare say that this
⭐ ⭐ ⭐ ⭐