Feta and Olive Oil Salad Dressing
"If you're a fan of feta cheese and garlic I think you might like this one. I prefer to use the light olive oil so the oil will not be overpowering. Drizzle over romaine lettuce and add a few croutons and you have a dynamite salad"
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups light olive oil (I use Bertolli)
- 1⁄3 cup grated romano cheese
- 1 cup feta cheese, grated or crumbled
- 4 tablespoons minced garlic
- 3 teaspoons salt
- 1 teaspoon cracked black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
directions
- Grate cheeses and set aside.
- Mix remaining ingredients together.
- Add cheeses and mix well.
- Best if prepared the day before serving.
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Reviews
-
I liked the flavors in this, but it felt very heavy and oily. I ended up tripling the amount of balsamic vinegar, and then drizzling in some more to taste.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
