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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ditalini water	4	cups	cooked salted	100.8667	0.0	22.44	0.5667
bacon	1	cup	cooked crumbled	-	-	-	-
romaine lettuce	3	cups	chopped	23.97	4.6389	1.7343	0.423
iceberg lettuce	3	cups	chopped	30.24	6.4152	1.944	0.3024
red cabbage	2 1/2	cups	chopped	68.975	16.3982	3.1818	0.35600000000000004
tomato	2		seeded diced	80.4198	17.3796	3.9316	0.8936
green onion	1	cup	sliced	19.17	4.0754	0.6887	0.3337
gorgonzola	4	ounces	crumbled	100.8667	0.0	22.44	0.5667
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
garlic clove	2		peeled minced	100.8667	0.0	22.44	0.5667
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	1/2	cup		954.72	0.0	0.0	108.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.