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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Twenty Four Hour Dressing Recipe

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This recipe for Twenty Four Hour Dressing is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
3/4 cup olive or vegetable oil
4 tbsp. grated Parmesan, more to taste
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1/8 tsp. paprika
1 lemon, juiced
1 tbsp. wine vinegar
1 garlic clove, peeled and left whole

1 head of lettuce
1 cucumber, peeled and thinly sliced
1 cup red grape tomatoes, halved

Directions:
Directions:
Dressing: In a jar with a tight fitting lid, combine all the ingredients; shake well. Refrigerator for at least 24 hours before serving. Pour dressing over green lettuce leaves, cucumber slices and halved grape tomatoes.

Personal Notes:
Personal Notes:
I have always loved a good Italian salad. This dressing is a bit more work than your traditional vinegar and oil, with a little oregano, but definitely worth it. The nice thing is you can make it the night before, so if you are entertaining, it will be one less thing to deal with. Note: If you use olive oil, and I do, take it out of the refrigerator about an hour before using.

 

 

 

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