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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Casa d'Angelo's in Indiana... so good. My fiance's favorite! Ingredients:
12 ounces iceberg lettuce |
12 ounces romaine lettuce |
1 red pepper, chopped |
1 green pepper, chopped |
4 slices bacon, cooked and crumbled |
1 cup garlic-flavored croutons |
1/2 cup parmesan cheese, shredded |
1/2 cup mozzarella cheese, shredded |
3 anchovies |
1/2 cup red wine vinegar |
1/2 teaspoon oregano |
3/4 teaspoon pepper |
3/4 teaspoon salt |
1 garlic clove, minced |
1 tablespoon sugar |
2 tablespoons cornstarch |
1 cup olive oil or 1 cup vegetable oil |
Directions:
1. Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
2. To prepare dressing, combine anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining parmesan cheese into blender.
3. Mix in blender, slowly adding 1 cup oil.
4. Refrigerate until ready to use.
5. Combine salad, croutons, and dressing, serve.
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