~from The Complete Low-Carb Cookbook (but it's not low fat!)
- 3 1/2 ounces grated Romano
- 3 ounces Gorgonzola, grated or crumbled
- 1 (1- to 1 1/2-pound) head iceberg lettuce
- 1/2 c. olive oil
- 1/3 c. chopped fresh parsley
- 2 T. red wine vinegar
- 1/4 c. fresh lemon juice
- 2 T. red wine vinegar
- 1/4 t. salt
- 1 garlic clove, minced
- Combine Romano and Gorgonzola in a mixing bowl. Cover and refrigerate while you assemble the rest of the salad.
- Separate lettuce leaves from the head. Rinse, spin dry and tear into 3-inch pieces.
- Whisk together oil, parsley, lemon juice, vinegar, salt and garlic in a large mixing bowl. Add lettuce and cheeses, toss to combine and serve.
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