Anthonys House Salad With Italian Dressing Recipes

CLASSIC HOUSE SALAD

Steps:

• In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.
• Serves 4

ITALIAN SALAD DRESSING

Steps:

• In a small bowl, combine the sugar, salad dressing mix, garlic, vinegar and water; gradually whisk in oil. Store in the refrigerator. Stir before serving.

THE BEST EVER CLASSIC ITALIAN SALAD DRESSING

Steps:

• Choose the vinegar you want for the base of your Italian dressing and pour into a salad dressing carafe.
• Add olive oil, garlic, and dried seasonings. Shake and it's ready to serve.

ANTHONY'S FISH GROTTO DRESSING

Steps:

• Combine mayonnaise, ketchup, Worcestershire sauce, pineapple, milk, sugar and poppy seeds in a bowl. I usually let it sit overnight to completely combine.
• Mix well. Use to mix with shredded cabbage, fruit salad or other salads.

ANTHONY'S HOUSE SALAD WITH ITALIAN DRESSING

Steps:

• Whisk together olive oil, vinegar, mustard, garlic, pepper, and salt until well blended; fold in cheese.
• Break the leaves off of both heads of lettuce, tear them by hand; wash and drain.
• In a large wooden bowl, toss lettuce with shredded carrots and cabbage.
• Garnish with croutons and top with dressing to taste.

COPYCAT ITALIAN SALAD DRESSING

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.

ANTHONY'S CAESAR SALAD

Steps:

• Dry and chill lettuce in refrigerator. In large wooden bowl, mash garlic with mustard, Worcestershire, lemon juice, anchovies, and vinegar until smooth. Pour in oil while whisking and mix until smooth. Mix in cheese. Add lettuce croutons. Toss well and serve on chilled salad plates. Offer freshly ground white pepper on top.