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      CWY: BLT salad and sangria recipe

      ASHWAUBENON- This morning we have a couple great recipes for you.Our viewer Renee Umnus of De Pere shared these recipes with us.BLT SaladIngredients:2 cloves of minced garlic6 T. of Red Wine Vinegar 3/4 cup of Olive Oil, plus more for grilling3 Large tomatoes - cut into wedges OR Sliced Cherry Tomatoes1 Avocado - medium dice2 Romaine Lettuce Hearts, halvedBunch of Fresh Basil - Chopped1 Pound of Bacon, cooked and cubedDirections:Place garlic in a medium bowl with a generous pinch of salt. Add vinegar and slowly whisk in the oil. Add the tomatoes and avocado to the dressing and toss to coat.Preheat the grill to Medium-High.Brush the romaine with olive oil and season with salt. Place facedown on the grill and cook quickly for about 1 - 2 minutes. You want just a light char and grill marks on the romaine.Next, place the romaine face-up on a platter.Add the chopped basil and bacon to the tomato mixture, quickly toss and serve over the warm romaine.Serve with crusty bread and seasoned butter.Sangria(Makes 2 Quarts)Ingredients:2/3 Cup Sugar1/3 Cup Water4 cups of Cabernet Sauvignon1 1/2 cups of Orange Juice1 Cup of Freshly Squeezed Limes (12 -15 Limes) 3/4 Cup of Tequila 1/4 Cup of Triple SecGarnish Suggestions:Oranges SlicesLemon SlicesLime SlicesGrapesPineapple ChunksGranny Smith Apples - DicedDirections:Bring to a boil the sugar and the water just until the sugar is dissolved and the liquid is clear (Simple Syrup). Set aside to cool.In a large glass carafe or container, mix together the simple syrup, wine, orange juice, lime juice, tequila and triple sec. Next add your desired fruit.Allow the sangria to refrigerate for about 2 hours for the flavors to meld together and for the fruit to soak in the sangria.When ready to serve, add ice to a red wine glass, scoop out some of the fruit into your glass and fill with Sangria. If desired, you may add lemon-lime soda to your glass of Sangria to give it added sweetness and fizz.{}