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Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=465&Search=&PageNumber=1&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=24
Prep Time: 4 hours, 20 minutes
Salad:
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes
1 lb fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
Dressing:
1/2 cup buttermilk
1 cup fresh sliced strawberries
2 tsp honey
1/4 tsp allspice
Salad:
- On six salad plates, arrange lettuce leaves.
- Halve artichokes lengthwise; remove center petals and fuzzy centers and discard.
- Remove outer leaves of artichokes and reserve to use as a garnish for the salad.
- Trim out hearts and slice thinly.
- Arrange artichoke slices on lettuce leaves with asparagus spears and shredded carrot.
- Add a few artichoke leaves for garnish.
Dressing:
- For dressing, in blender or food processor container, measure all dressing ingredients.
- Cover and process until mixture is smooth.
- Spoon dressing over salads to serve.
- Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time.
- Spoon on dressing just before serving.
Number of Servings: 6
