Fritto Misto with Rouge Aioli

• Rouge Aioli
• 1 cup PURE KRAFT Mayonnaise
• 1/2 cup GREY POUPON Rouge Dijon Mustard
• 2 Tbsp. HEINZ Apple Cider Vinegar
• Beer Batter
• 2 cups beer
• 2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. ground black pepper
• Fritto Misto
• 2 cups squid rings, thawed if frozen
• 2 cups cauliflower florets
• 1 cup pepperoncini peppers, sliced into rings
• 1 qt. baby salad greens

1. Rouge Aioli: Mix ingredients until well blended.
2. Refrigerate until ready to serve.
3. Beer Batter: Whisk ingredients until smooth; set aside.
4. For each 4-serving appetizer: Coat 1/2 cup squid, 1/2 cup cauliflower and 1/4 cup peppers in batter, allowing any excess to drain back into the bowl.
5. Fry, in batches, in 350 degrees F oil 5 to 7 min.
6. or until golden brown.
7. Drain well.
8. Serve on a bed of 1 cup greens with 6 Tbsp.
9. Rouge Aioli on the side.

mayonnaise, mustard, apple cider vinegar, batter, beer, flour, salt, ground black pepper, squid rings, cauliflower florets, pepperoncini peppers, baby salad greens

Taken from www.kraftrecipes.com/recipes/fritto-misto-rouge-aioli-180876.aspx (may not work)