Friday, January 7, 2011

Salad, Because The Soup & Breadsticks Can't Party Alone!

You've got the warm, crusty bread and the steaming hot bowl of soup.  Let's squeeze in some more veggies with this cool, crisp salad!  The dressing is simple to put together and make ahead.  Then all you have to do is combine everything together when it is time to serve.

The salad dressing ingredients

Everyone goes into the blender...

You can use garlic salt or fresh garlic. 
In this case, I prefer fresh.

Don't forget the parsley!

And fresh squeezed lemon juice!

Put the lid on and go!

Chill your completed dressing
in the refrigerator until you are ready
to assemble the salad.

The salad ingredients

Get all of your prep done ahead of time. 
Chop and measure everything
and then all you have to do is toss!
So fresh and colorful!
Doesn't that look delish?

For The Salad:

1 bag Dole Italian Blend Salad Mix
1/2 red onion, thinly sliced
1/4 cup chopped Pepperoncini peppers
1 cup croutons
1 Roma tomato, chopped
grated Parmesan cheese to taste

Salad Dressing:

1/2 cup mayonnaise
1/3 cup white wine vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
4 tablespoons Parmesan cheese
1/4 teaspoon garlic salt OR 1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice (about 1/2 lemon squeezed)
sugar (optional)

Place all ingredients in a blender and combine until mixed well.  Taste and add a little sugar if dressing seems too tart for your liking.  Store in refrigerator until ready to combine with salad ingredients.

Prep Time:  Approximately 15 minutes  Cook Time:  0

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