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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 10 |
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I get asked to potlucks...A *LOT.* Here's my favorite thing to bring, when I'm assigned to GREEN SALADS. Nary a lettuce leaf left in any bowl, afterwards. Ingredients:
1/2 cup white vinegar |
1/3 cup water |
1/3 cup vegetable oil |
1/4 cup corn syrup |
2 1/2 tablespoons grated romano cheese |
2 tablespoons dry pectin (thickener) |
2 tablespoons beaten eggs or 2 tablespoons egg substitute |
1 1/4 teaspoons salt |
1 teaspoon lemon juice |
1/2 teaspoon minced garlic |
1/4 teaspoon dried parsley flakes |
1 pinch dried oregano |
1 pinch crushed red pepper flakes |
Directions:
1. Combine all ingredients in a food processor for 30 seconds. Chill at least 1 hour - preferably over night. Dress torn ROMAINE with croutons. Rub salad bowl with crushed garlic clove, then toss.
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