Capuchin Soup Kitchen's layered vegetable salad w/red pepper jel - New York News

Capuchin Soup Kitchen's layered vegetable salad w/red pepper jelly; peanut butter & jelly vinaigrette

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Capuchin Soup Kitchen's layered vegetable salad w/red pepper jelly; peanut butter & jelly vinaigrette

For the Jelly:

1 whole red bell pepper (roasted & peeled)
5 oz. tomato juice
1 ½ oz. water
A "full" ½ tsp. agar  agar

Method:

In blender, blitz pepper, agar agar (mixed w/water) & tomato juice.
Heat mixture in pan to a quick simmer, remove from heat. Strain through a sieve to get rid of seeds & skin. Pour in a mold or small pan, refrigerate until firm & set.

For Salad:

1 cup of spring mix or lollorosso leaves
1 cup peeled & cubed mango
½  English cucumber - ¼ inch dice
½  green bell pepper - ¼  inch dice

For Vinaigrette:

1 ¼ Tablespoon Peanut Butter
¾    Tbs. Sesame Oil
One (1) Tbs. Grape Jelly or Jam
One (1) Tbs. Raspberry Vinegar

Method:

Combine & whisk ingredients for dressing together.
Layer salad ingredients in order. Cut a few cubes of red pepper jelly & lay on top.  Drizzle dressing over all.
Serves 4

PBJ & Wine fundraiser for Gleaners Community Food Bank


Presented by Butzel Long in celebration of its 160th Anniversary
Thursday, June 26, 2014 at Gleaners Community Food Bank at 2131 Beaufait Street in Detroit
The evening will feature several activities including:
Peanut butter and jelly themed appetizers
Wine
Music
Silent auction

The suggested minimum donation for each attendee is $50 with 100 percent of the donation going to Gleaners.

Walk-ins are welcome, but you can also register in advance.
Cash, checks or credit cards will be accepted at the door on the day of the fundraiser for Gleaners Community Food Bank.
 

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