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Delicious and
different...
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BALSAMIC ITALIAN DRESSING: |
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¼ cup |
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balsamic
vinegar |
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¾ cup |
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olive oil |
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2 tsp |
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dijon
mustard |
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1 tsp |
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worcestershire sauce |
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2 Tbs |
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finely
chopped fresh basil |
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1 Tbs |
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minced
garlic
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CROUTONS: |
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2 cups |
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seasoned
Italian bread cubes |
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3 Tbs |
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balsamic
Italian dressing |
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2 Tbs |
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grated
Parmesan cheese
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SALAD: |
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4 cups |
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torn romaine
lettuce |
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2 cups |
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iceberg
lettuce chunks |
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1 cup |
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thinly
sliced red onion |
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½ cup |
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pitted black
olives |
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2 large |
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hard-boiled
eggs, finely chopped |
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½ tsp |
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salt |
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1/8 tsp |
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pepper, or
to taste |
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1/3 cup |
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grated
Parmesan cheese |
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1 |
Prepare dressing:
Combine vinegar, olive oil, dijon mustard,
worcestershire sauce, basil and garlic in a jar with a
tight fitting lid. Shake until mixed well. |
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2 |
Prepare croutons:
Preheat oven to 400°F. Place bread cubes in a bowl. Add
the Italian dressing and Parmesan cheese and toss to
coat. Spread bread cubes in a single layer in a shallow
baking pan. Bake for 8 to 10 minutes or until lightly
browned. Stir occasionally while baking. |
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3 |
Assemble salad:
Combine all the lettuce, onion, olives and eggs in a
large bowl. Add about 1/2 cup Italian dressing (or to
taste), salt and pepper and toss to coat. Add the
Parmesan cheese and croutons and toss gently. |
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Recipe Source |
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Vegas: Glitter to Gourmet |
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