04-15-2005, 01:28 PM
Salad
16 cups mesculin greens
2 1/2 cups bruschetta bread cubes
6 ounces bruschetta tomatoes
6 ounces cucumber, sliced
24 total Kalamata olives
6 ounces gorgonzola cheese
Creamy Garlic Dressing
32 ounces mayonnaise
1 cup extra virgin olive oil
Pinch of garlic puree
1/3 cup roasted garlic puree (note there is a
difference between the types of garlic purees.
One is roasted, the other is not.)
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
6 splashes Tabasco sauce
1 cup cold water
Pinch of black pepper
Pinch of salt
1 teaspoon Dijon mustard
1/3 cup red wine vinegar
Salad: Toss ingredients together, serve in 12-inch pasta bowl or on a dinner plate.
Creamy Garlic Dressing: Put all ingredients for dressing into a bowl, mix well with a stick blender and serve over salad.
16 cups mesculin greens
2 1/2 cups bruschetta bread cubes
6 ounces bruschetta tomatoes
6 ounces cucumber, sliced
24 total Kalamata olives
6 ounces gorgonzola cheese
Creamy Garlic Dressing
32 ounces mayonnaise
1 cup extra virgin olive oil
Pinch of garlic puree
1/3 cup roasted garlic puree (note there is a
difference between the types of garlic purees.
One is roasted, the other is not.)
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
6 splashes Tabasco sauce
1 cup cold water
Pinch of black pepper
Pinch of salt
1 teaspoon Dijon mustard
1/3 cup red wine vinegar
Salad: Toss ingredients together, serve in 12-inch pasta bowl or on a dinner plate.
Creamy Garlic Dressing: Put all ingredients for dressing into a bowl, mix well with a stick blender and serve over salad.