Casa D'angelo Salad II
photo by diner524
- Ready In:
- 20mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
-
Salad
- 340.19 g iceberg lettuce
- 340.19 g romaine lettuce
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 slice bacon, cooked and crumbled
- 236.59 ml garlic-flavored croutons
- 59.14 ml parmesan cheese, shredded
- 118.29 ml mozzarella cheese, shredded
-
Dressing
- 7.39 ml anchovy paste
- 118.29 ml red wine vinegar
- 2.46 ml oregano
- 3.69 ml pepper
- 3.69 ml salt
- 1 garlic clove, minced
- 14.79 ml sugar substitute
- 29.58 ml cornstarch
- 59.14 ml parmesan cheese, shredded
- 236.59 ml olive oil or 236.59 ml vegetable oil
directions
- Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
- To prepare dressing, combine anchovy paste, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender).
- Mix in blender; slowly adding 1 cup oil.
- Refrigerate until ready to use.
- Combine salad, croutons, and dressing, serve.
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Reviews
-
Awesome salad!!! I made this as directed with a couple of veggie changes, I only used red bell pepper and then added celery, carrots and green onion, but otherwise made as directed. To me, the dressing really makes the salad and then the bacon flavor adds another dimension!! Thanks for sharing the recipe. Made for Photo Tag Game.
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.