Romanos Macaroni Grill Roasted Garlic Lemon Vinaigrette Recipes

Steps:

• Place vinegar, honey, salt and roasted garlic in a food processor. Puree until the garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.

Steps:

• Directions:.
• Heat the olive oil.
• Add the garlic and give it a few tosses.don't let the garlic brown.
• Add the zest and lemon juice.
• Toss in the spinach and radicchio and cook until just wilted.
• Remove from heat and add the orzo and the rest of the ingredients except the cheese.
• Toss and fluff.
• Now is the time to taste for salt (remember the cheese will add salt as well).
• Sprinkle with cheese to coat.
• Garnish with a sweep of parsley.
• Serve with crusty bread and extra bowls of parmesan.
• You can add shrimp or julienned chicken breast.
• White wine can be subbed for lemon juice.
• This is also great chilled and served as a salad or on a round of Hye Roller spread with herbed cream cheese and rolled then sliced into spirals. Also good in a hollowed out crusty roll layered with a vinaigrette,Fontina or favorite cheese,sliced tomato,ham,turkey,salami,capicola,mortadella etc. for a quasi-Muffaletta.
• You can also toss the leftovers in with some chicken stock,stewed tomatoes,white wine,basil,cabbage,carrots,and more spinach. Garnish with parmesan croustades for a sort of spin on Ribollita.
• 15 mn. prep includes cooking and draining the orzo.

Steps:

• Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
• Drain pasta thoroughly and cool. Add to salad ingredients and toss.
• Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
• Toss dressing with salad, top with shaved parmesan, and serve.

Steps:

• In a three gallon container, combine balsamic vinegar, Italian dressing and olive oil. Using a large whisk, mix ingredients together. Cover, label, date and refrigerate.