Casa Dangelo Salad Recipes

CASA D'ANGELO SALAD II

Casa D'angelo Salad II image

This recipe is based on Cyclone Momma's recipe, but I always substitute anchovy paste for the whole ones. Posting it so I don't have to remember how much paste is equal to whole anchovies! I also use Splenda most of the time, but you can use real sugar! This comes from my neighbor's favorite restaurant while she lived in Indiana...and our favorite family salad now!

Provided by Cook4_6

Categories < 30 Mins

Time 20m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

12 ounces iceberg lettuce
12 ounces romaine lettuce
1 red pepper, chopped
1 green pepper, chopped
4 slices bacon, cooked and crumbled
1 cup garlic-flavored croutons
1/4 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1 1/2 teaspoons anchovy paste
1/2 cup red wine vinegar
1/2 teaspoon oregano
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar substitute
2 tablespoons cornstarch
1/4 cup parmesan cheese, shredded
1 cup olive oil or 1 cup vegetable oil

Steps:

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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