SALAD DRESSING
⅓ cup white wine vinegar
¼ cup vegetable oil
¼ cup grated Romano cheese
3 tablespoons Egg Beaters (original)
3 tablespoons light corn syrup
½ teaspoon lemon juice
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon Italian seasoning herb blend
¼ teaspoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
SALAD
8 cups hand-torn iceberg lettuce
4 cups hand-torn romaine lettuce
½ cup thinly sliced red cabbage
12 Roma tomato slices
8 pickled golden pepperoncini peppers
8 canned whole jumbo black olives
2 red onion slices, separated
¼ cup shredded carrot
1 cup Italian-style croutons
OPTIONAL
Freshly shredded Parmesan cheese
Cooking method
1-Make the salad dressing by combining all of the ingredients in a medium bowl and mix with an electric mixer on medium speed for 1 minute. Chill the dressing until it’s needed.2-Build the salad by combining all of the salad ingredients, except for the croutons, in a large salad bowl. Add about half of the dressing and toss. Save the rest of the dressing in a covered container in your refrigerator for another salad. Sprinkle the croutons over the top of the salad. Serve the salad with freshly shredded Parmesan cheese on top, if desired.
0 Comments