ITALIAN SALAD · Nov 21, 10:02 PM by Michele Roper
Dressing:
1/2 cup white vinegar
1 1/2 teaspoon salt
1/3 cup water
1 teaspoon lemon juice
1/3 cup vegetable oil
1 garlic clove
1/4 cup corn syrup
1/4 teaspon dried parlsey flakes
2 1/2 tablespoon parmesan cheese
pinch diced oregano
2 tablespoon dry pectin
pinch of crushed red pepper flakes
2 tablespoon egg substitute
Combine all the ingredients with a mixer on medium speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens dressed with peperoncini peppers, black olives, cherry tomatoes, croutons, fresh grated Parmesan cheese.
CHICKEN PENNE SALAD WITH GREEN BEANS BROWN BUTTER TOFFEE BLONDIES