1. To Make the Sweet Italian Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks. 2. To Make The Chopped Salad: Cook ditalini pasta according to package instructions. Drain and cool. Set aside. 3. Cook bacon in a skillet until done. Let bacon cool, then crumble it. 4. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl. 5. Add cooled pasta, bacon and gorgonzola cheese to salad. 6. Add dressing to taste right before serving so that it doesn't get soggy. ---------------------------------------------------------------------------
Nutrition
Ingredients
