Special Appetizer Recipes | The WiC Project Blog

Ingredients

• 4 ea. large baking potatoes, peeled (optional)
• 3 Tbsp. olive oil
• 1 Tbsp. fresh garlic, minced
• 1-1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1 tsp. dried Italian herbs (optional)
• 1 Tbsp. olive oil
• 2 Tbsp. dehydrated onion
• 2 tsp. garlic, minced
• 1/2 cup green pepper, stem & core removed, minced
• 1-1/2 C. white rice, uncooked
• 1 C. chicken stock, low sodium
• 1 C. diced tomatoes in juice
• 2 tsp. dried cilantro
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 tsp. mild chili powder
• 1 C. button mushrooms, sliced 1/4″ thick
• 4 C. sugar snap peas, fresh, cleaned of strings & stems
• 2 Tbsp. water, mixed with: 2 tsp. soy sauce, 2 tsp. fresh garlic, minced, 1/2 tsp. salt, 1/4 tsp. black pepper
• 1 cup ranch dressing (your favorite brand)
• 2 Tbsp. fresh cilantro leaves, washed, shaken dry, and chopped
• 1 large head iceberg lettuce, cored, chopped
• 1/2 ea. avocado, ripe, peeled, pitted, and cut into chunks
• 12-15 ea. cherry tomatoes, halved
• 1/4 ea. small red onion, finely minced
• 1 cup large croutons (your favorite brand)
• 6 slices bacon, cooked crisp, crumbled