This is an adaptation of a recipe I got twenty years ago. We love it, so I make a double batch of the dressing and keep it in the refrigerator for a month or so.
There is a certain salad that we particularly like it on, recipe follows, but it works very well as a marinade for meat or a brush-on for grilled vegetables, too!
2-1/2 T balsamic vinegar
6 T olive oil
2 T water
1/2 t salt
1/2 t black pepper
1/2 cup italian parsley, minced
3 cloves garlic, minced
Combine and shake well.
It is wonderful on the following salad, which is a meal in itself. Cool summer dining! Serves 8.
1 can chickpeas, (garbanzo beans), rinsed and drained
1 head of Romaine lettuce, washed, drained and torn
1/2 lb. hard Italian salami, thinly sliced and quartered
4-6 green onions, sliced
1 red pepper, chopped
2 Roma tomatoes, seeded and chopped
1 cup pitted black olives
1 T fresh oregano, minced
Assemble and toss with the dressing above. Serve with crusty, fresh bread.
Very refreshing summer dinner!
There is a certain salad that we particularly like it on, recipe follows, but it works very well as a marinade for meat or a brush-on for grilled vegetables, too!
2-1/2 T balsamic vinegar
6 T olive oil
2 T water
1/2 t salt
1/2 t black pepper
1/2 cup italian parsley, minced
3 cloves garlic, minced
Combine and shake well.
It is wonderful on the following salad, which is a meal in itself. Cool summer dining! Serves 8.
1 can chickpeas, (garbanzo beans), rinsed and drained
1 head of Romaine lettuce, washed, drained and torn
1/2 lb. hard Italian salami, thinly sliced and quartered
4-6 green onions, sliced
1 red pepper, chopped
2 Roma tomatoes, seeded and chopped
1 cup pitted black olives
1 T fresh oregano, minced
Assemble and toss with the dressing above. Serve with crusty, fresh bread.
Very refreshing summer dinner!
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