Aunt Sandy’s Italian Salad Dressing & Simple Salad
A compliment to any Italian meal
Ingredients
For the dressing:
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1 cup vegetable oil
- 4 dashes hot sauce
- 2 Tbsp. Italian flat leaf parsley, chopped
For the salad:
- 1 bunch romaine lettuce, washed dried and cut into pieces
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced into rings
- 1/2 cup slivered almonds
- 1/2 Parmesan Reggiano wedge, cut into small chunks or thick shavings, about 4 oz.
Instructions
- For the dressing- Combine all ingredients except the oil and parsley. Slowly whisk in the oil. Stir in the parsley. Place in the fridge until ready to use.
- For the salad: Chop up romaine and place in a large salad bowl. Add tomatoes, onions, almonds, and cheese. Drizzle dressing over salad and toss.
Notes
Katie's Tips:
*Store dressing for up to a week in the fridge. Whisk before each use.
*Skip the red onion for little eaters. I sometimes add bell peppers or cucumbers.
*Leave out the cheese for nondairy eaters.
*Use prewashed romaine salad bags or containers to save time.