3 lines
2.0 KiB
HTML
3 lines
2.0 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Ruth's Chris Chopped Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the Salad</h2><table><tr><td>8 cups</td><td>iceberg lettuce (sliced thin)</td></tr><tr><td>1 cup</td><td>spinach (sliced thin)</td></tr><tr><td>⅓ cup</td><td>red onion (diced)</td></tr><tr><td>½ cup</td><td>green olives (minced)</td></tr><tr><td>6 oz</td><td>white mushrooms (quartered)</td></tr><tr><td>4</td><td>eggs (hard boiled, sliced)</td></tr><tr><td>½ lb</td><td>bacon (cooked & crumbled)</td></tr><tr><td>1 × 14 oz can</td><td>hearts of palm (chilled)</td></tr><tr><td>1 cup</td><td>crumbled bleu cheese</td></tr><tr><td>½ cup</td><td>croutons</td></tr><tr><td>10</td><td>cherry tomatoes (halved)</td></tr><tr><td>½ cup</td><td>crispy fried onions</td></tr></table><h2>For the Dressing</h2><table><tr><td>¼ cup</td><td>basil leaves</td></tr><tr><td>4-5 tbsp</td><td>lemon juice</td></tr><tr><td>(to taste)</td><td>salt</td></tr><tr><td>(to taste)</td><td>garlic powder</td></tr></table></div></section><section class="directions"><h2>For the Salad</h2><table><tr><td>1</td><td>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</td><td>2 min</td></tr><tr><td>2</td><td>Top with the crispy onions, crumbled bleu cheese, and croutons</td><td>1 min</td></tr><tr><td>3</td><td>Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
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the side.</td></tr></table><h2>For the Dressing</h2><table><tr><td>1</td><td>Place all ingredients in a blender and purée on high.</td><td>1 min</td></tr><tr><td>2</td><td>Allow the dressing to set in the refrigerator.</td><td>overnight</td></tr></table></section></body></html> |