The Beer Fox says, “Crisp garden vegetables and festive rotini with tantalizing Lakeland Dressing is a refreshing, low-calorie addition to a Sunday afternoon barbecue!”

Recommended Brew: Sour Frog, Rogue Ales Brewery/ Brewers on the Bay, Newport, Oregon USA

Style: Gueuze – Crisp and clear golden color with almost no head – A touch of hay with light melon, lemon and pepper profile, touched with barnyard funk.

• 4 cups veggie rotini, cooked until barely tender; drain
  
• 1-1/2 cups broccoli florets, cut in bite-sized pieces
  
• 1-1/2 cups cauliflower, cut in bite sized pieces
  
• 3 carrots, peeled and cut in matchsticks
  
• 1 pint grape tomatoes
  
• ¼ cup. black olives, sliced
  
• ¼ cup stuffed green olives, sliced
  
• ½ cup. fresh mushrooms, sliced
  
• ½ cup. green bell pepper, cut in lengthwise pieces
  
• ½ cup yellow bell pepper, cut in lengthwise pieces
  
• ½ pound bacon, crisply cooked
  

• ½ cup olive oil
  
• 1/8 teaspoon fresh ground pepper
  
• 3 tablespoons wine vinegar – to taste
  
• 3 tablespoons Sour Frog
  
• ¾ teaspoon sea salt
  
• dash garlic powder
  

Cheers!