Sweet Italian Salad Dressing Recipes

Steps:

• For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
• For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
• For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

Steps:

• Combine all ingredients.
• Shake vigorously.
• Store in container with tight fitting lid.
• To maintain freshness refrigerate leftovers up to 4 weeks.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
• Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
• Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

Steps:

• Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.
• While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.
• Store in an airtight container in refrigerator for up to two weeks.

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.