Casaburo Salad With Casa Dressing Recipes

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CASABURO SALAD WITH CASA DRESSING



Casaburo Salad with Casa dressing image

This recipe comes from a family owned Italian eatery in my home town. This salad is so addictive. With bread sticks as a side, it could easily become a meal in itself.

Provided by Laura Yoder

Categories     Lettuce Salads

Number Of Ingredients 18

FOR THE DRESSING:
6 anchovies
8 oz white wine vinegar
3/4 tsp oregano, dried
1 1/2 tsp black pepper
1 Tbsp salt
1 1/4 oz sugar
1 1/2 tsp garlic powder
1/4 c cornstarch
1 pt olive oil
SALAD
1 head iceberg lettuce, torn
1 bunch romaine lettuce, torn
1 sweet red bell pepper, chopped
1 bunch green onions, chopped with tops
1 8 oz. bag of italian cheeses ( parmesan, romano, provolone and mozzarella) grated
1 pkg real bacon peices (oscar meyer)
1 pkg butter and garlic seasoned croutons

Steps:

  • 1. To prepare dressing, put first 8 ingredients in a blender. Pulse to blend. Slowly add oil in a slow stream and blend well. May be stored for several weeks in the refridgerator in an air tight jar.
  • 2. Mix salad ingredients and toss with cheeses. Pour desired amount of dressing on salad and toss to coat. Top with bacon bits and croutons.

CASA D'ANGELO SALAD



Casa D'angelo Salad image

Make and share this Casa D'angelo Salad recipe from Food.com.

Provided by CycloneMommy

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

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
1/2 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
3 anchovies
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
2 tablespoons cornstarch
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 anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining parmesan cheese into blender.
  • Mix in blender, slowly adding 1 cup oil.
  • Refrigerate until ready to use.
  • Combine salad, croutons, and dressing, serve.

Nutrition Facts : Calories 739.6, Fat 67, SaturatedFat 13.3, Cholesterol 30.8, Sodium 1022, Carbohydrate 23.1, Fiber 4.6, Sugar 8.5, Protein 13.3

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

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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