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This is a great salad. I was at an event last weekend and ate it - but quickly realized that the dressing had a ton of sugar. I hadn't eaten in 12 hours and ate it anyways and LOVED it. So I came up with my version which is atkins friendly and my DH who is a substitue sugar detective didn't even notice. It is much better if you can make it and wait until the next day to use the dressing.
For the salad:
Romaine lettuce - chopped (or whatever you favorite it)
Bacon or pancetta fried till crisp
tomato
blue or gorgonzola cheese crumbles.
The Dressing: This will make almost 2 pints and will keep in the fridge for a couple week - although mine never makes it that long
Don't be afriad of the heat - it's not "spicy" it rounds out the sweet and sour somehow and it makes it adictively tastey
In a blender or food processor:
1 Tbsp dijon mustard
1 tsp dried mustard
3/4 Cups water
2 tsp chopped garlic
2/3 cup red wine vinegar
1 Tbsp salt (I use kosher)
1 tsp red pepper flakes
1/8 tsp cayenne pepper
2 tsp dried oregano
cracked black pepper
3 packets of splenda
Process above. Then slowly drizzle in 2 cups of oil (I use canola) with the blender running until emulsified.
Toss with the greens and goodies before serving and enjoy!!!
The dressing is good right away - but the depth of flavor and balance improoves if you can let it sit for 6+ hours.
For the salad:
Romaine lettuce - chopped (or whatever you favorite it)
Bacon or pancetta fried till crisp
tomato
blue or gorgonzola cheese crumbles.
The Dressing: This will make almost 2 pints and will keep in the fridge for a couple week - although mine never makes it that long
Don't be afriad of the heat - it's not "spicy" it rounds out the sweet and sour somehow and it makes it adictively tasteyIn a blender or food processor:
1 Tbsp dijon mustard
1 tsp dried mustard
3/4 Cups water
2 tsp chopped garlic
2/3 cup red wine vinegar
1 Tbsp salt (I use kosher)
1 tsp red pepper flakes
1/8 tsp cayenne pepper
2 tsp dried oregano
cracked black pepper
3 packets of splenda
Process above. Then slowly drizzle in 2 cups of oil (I use canola) with the blender running until emulsified.
Toss with the greens and goodies before serving and enjoy!!!
The dressing is good right away - but the depth of flavor and balance improoves if you can let it sit for 6+ hours.
