Add new recipes & fix formatting on mobile
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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body.recipe
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h1 Ruth's Chris Chopped Salad
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section.ingredients
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.image
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img(src="final.png")
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.list
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h2 For the Salad
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table
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tr
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td 8 cups
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td iceberg lettuce (sliced thin)
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tr
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td 1 cup
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td spinach (sliced thin)
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tr
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td ⅓ cup
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td red onion (diced)
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tr
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td ½ cup
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td green olives (minced)
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tr
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td 6 oz
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td white mushrooms (quartered)
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tr
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td 4
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td eggs (hard boiled, sliced)
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tr
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td ½ lb
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td bacon (cooked & crumbled)
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tr
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td 1 × 14 oz can
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td hearts of palm (chilled)
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tr
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td 1 cup
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td crumbled bleu cheese
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tr
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td ½ cup
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td croutons
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tr
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td 10
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td cherry tomatoes (halved)
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tr
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td ½ cup
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td crispy fried onions
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h2 For the Dressing
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table
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tr
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td ¼ cup
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td basil leaves
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tr
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td 4-5 tbsp
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td lemon juice
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tr
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td (to taste)
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td salt
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tr
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td (to taste)
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td garlic powder
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section.directions
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h2 For the Salad
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table
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tr
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td 1
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td
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| In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
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| olives, mushrooms, hearts of palm, eggs & bacon
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td 2 min
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tr
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td 2
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td Top with the crispy onions, crumbled bleu cheese, and croutons
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td 1 min
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tr
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td 3
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td
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| Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
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| the side.
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h2 For the Dressing
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table
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tr
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td 1
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td Place all ingredients in a blender and purée on high.
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td 1 min
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tr
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td 2
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td Allow the dressing to set in the refrigerator.
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td overnight
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