\documentclass[10pt,letterpaper]{article}
\usepackage[letterpaper, margin=1in]{geometry}
\usepackage[utf8]{inputenc}
\usepackage{amsmath}
\usepackage{kpfonts}
\usepackage{amssymb}
\usepackage{gensymb}
\usepackage{units} % Get nice fractions
\author{Kenneth John Odle}
\title{Marinated Garden Vegetable Salad}
\begin{document}
\begin{LARGE}
\textbf{Marinated Garden Vegetable Salad}
\end{LARGE}

\hrulefill

\bigskip

The highlight of this recipe is the dressing. It's light, simple, and doesn't overpower the flavor of the fresh vegetables.

\bigskip

\begin{large}
\textbf{Vinaigrette Ingredients}
\end{large}

\begin{itemize}
 \item 1 cup water
 \item \nicefrac{1}{4} cup distilled white vinegar
 \item \nicefrac{1}{4} cup apple cider vinegar$^{*}$
 \item \nicefrac{1}{4} cup vegetable oil
 \item \nicefrac{1}{4} cup white sugar
 \item 2 tsp salt
 \item 1 tsp freshly ground black pepper
 \item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.)
\end{itemize}
\medskip

$^{*}$You can also use red wine vinegar
\bigskip

\begin{large}
\textbf{Other Ingredients}
\end{large}

\begin{itemize}
 \item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.)
\end{itemize}

\bigskip

\begin{large}
\textbf{Method}
\end{large}

\begin{enumerate}
 \item Whisk the vinaigrette ingredients together.
 \item Chop the vegetables into bite size pieces.
 \item Mix the vinaigrette with the vegetables, cover, and refrigerate at least two hours.
\end{enumerate}
\bigskip


\end{document}