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RECIPE
Makes 2 extra large or 4 small servings
Dressing:
4 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon mayonnaise
1/2 teaspoon coarse salt
8 turns freshly ground black pepper
1/4 cup finely grated Parmesan cheese
1 clove garlic, smashed
Salad:
2 romaine hearts, sliced crosswise in strips
10 grape tomatoes, halved if serving right away
1 cup shredded carrot
1 cup shredded purple cabbage
1/2 cup to 1 cup homemade croutons (or store-bought)
1. Add all the dressing ingredients to a small mason jar (or you can whisk the ingredients together in a bowl), close the jar and shake well until the dressing is smooth and creamy. Set aside.
2. Toss together the romaine, tomatoes, carrot and cabbage in a very large salad bowl.
3. Add your desired serving(s) of salad to a separate bowl, add a few spoonfuls of dressing for each serving and a few croutons and toss well. Serve right away.
4. If any undressed salad remains and you’d like to save it for another time, store it in the fridge in a large Ziploc bag or a plastic-wrapped bowl. Refrigerate the remaining dressing in the mason jar. Just shake up the dressing and dress the salad at your next meal.
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