Categories: Salad
Ingredients
- Dressing
- 3/4 cup balsamic vinegar
- 6 spoonfuls of minced garlic (or about 6 cloves minced)
- 3 teaspoons of sugar
- 1-1/2 teaspoons oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 cup olive oil
- Salad
- 4 cups cooked Ditalini pasta
- 3 cups chopped romaine lettuce
- 3 cups chopped iceberg lettuce
- 2-1/2 cups chopped red cabbage
- 2 fresh tomatoes (diced)
- 1 cup diced green onions
- 1 cup chopped bacon (I used Turkey Bacon)
- 4 oz. gorgonzola cheese (you could add up to 8 oz. if you REALLY like gorgonzola)
- Sweet Italian Dressing to taste (recipe above)
Directions
-
Combine dressing ingredients in a high power blender and blend until creamy.
-
Cook Ditalini pasta according to package instructions. Cool and set aside.
-
Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.
-
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
-
Cook bacon according to package instructions.
-
Add cooled pasta, bacon and gorgonzola cheese to salad.
-
Add dressing (to taste) before serving. Toss & enjoy!