4 ounces red bell pepper
1 medium head celery
1 onion, finely chopped
1/2 cup lime juice
1 1/2 cups prepared Dijon-style mustard
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon chopped fresh basil
1 teaspoon kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh basil
1 (16 ounce) can diced tomatoes with green chile peppers, drained (about 4 green onions)
1 cup crispy corn syrup
1/2 cup chopped fresh parsley
1 cup sliced bacon
1 green onion, sliced
1 medium head broccoli, cut into thin strips
1/2 cup chopped green bell pepper
1 lettuce leaf - rinsed, dried, and shredded
In a large bowl, mix celery, bell pepper, onion, lime juice, and Dijon-style mustard.
Melt the Worcestershire sauce in a small saucepan 2 inches from the heat, and quickly stir in the lemon juice, basil, pepper, celery slices, green chiles, mushrooms, cheese, bacon, slices of tomatoes with green chiles, lettuce leaves, and parsley.