A couple of weeks ago, I shared my excitement about the lettuce starting to grow in my container garden. Yesterday, I was able to harvest my first salad. Aren't those greens beautiful?
PARMESAN ITALIAN DRESSING
- 2 tsp dried oregano
- 1 1/2 tsp garlic salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons sugar
- 1 tsp dried parsley
- 1/2 tsp ground black pepper
- 1/2 teaspoon dried basil
- 2/3 c canola oil
- 1/4 c white vinegar
- 1 tsp red wine vinegar
- 1 tbsp water
- 2 tbsp grated Parmesan
1. In a small mixing bowl, combine the first seven ingredients. Whisk in the canola oil. Add vinegars in a slow, steady stream, whisking constantly while doing so. Whisk in water and then the Parmesan. Pour dressing into an air-tight container. Refrigerate 24 hours before serving to allow flavors to meld together.
Source: Cats and Casseroles original recipe
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