FOOD & TRAVEL
15 AUGUST 2016
INGREDIENTS
2 oz. Light Rum
2 oz. Blue Curacao
1 oz. Sweet & Sour
2 oz. Pineapple Juice
DIRECTIONS
Shake all ingredients with a cocktail shaker.
Strain into a tumbler glass and serve.
INGREDIENTS
1/4 C. sesame seeds
1/2 C. olive oil
3 Tbs. red wine vinegar
1 Tbs. soy sauce
1 clove garlic, minced
1 tsp. Dijon mustard
1/2 tsp. sugar
1/3 tsp. pepper
4 C. lightly packed torn salad greens
1 1/2 C. fresh mushrooms
1 can (14 ounces) artichoke hearts, drained
1 medium avocado, cut in chunks
1 medium tomato, cut in thin wedges
1/2 C. alfalfa sprouts, or more to taste
1/4 C. sliced green onions
In a small skillet over medium-high heat, stir sesame seeds for 3 to 4 minutes, or until golden brown; set aside. In a small bowl, combine the oil, vinegar, soy sauce, garlic, mustard, sugar and pepper until well blended. Stir in toasted sesame seeds. Cover the dressing and set aside for 30 minutes to develop the flavor. In a large salad bowl, combine the salad greens, mushrooms, artichoke hearts, avocado, tomato, sprouts and green onions; toss lightly. Stir dressing just before serving; and pass separately.
Yield: 4 servings