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The Melting Pot House Salad


Romaine & iceburg, cheddar cheese, tomatoes, croutons and sliced hard boiled egg


House Salad Dressing:
The Melting Pot Restaurant Copycat Recipe

1/2 cup extra virgin olive oil
1-2 garlic cloves
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon basil
1/2 teaspoon oregano
1 tablespoon sugar

Measure the EVOO into a blender. Clean the garlic and crush with the flat blade of your knife. Put into EVOO and allow to stand for 20 minute. Add the remaining ingredients. Blend, pour into a jar and refrigerate. Allow to come to room temperature before serving. Serves 4-6.

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