Ingredients
1/3 cup olive oil
1 garlic clove minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Juice of one lemon
1 garlic clove minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Juice of one lemon
1/2 cup shredded parmesan
8 ounces of rotini pasta, cooked, chilled and tossed with 1 teaspoon of olive oil
3 - 4 cups of romaine, thinly sliced
8 ounces of rotini pasta, cooked, chilled and tossed with 1 teaspoon of olive oil
3 - 4 cups of romaine, thinly sliced
10 - 12 croutons
Whisk the first six ingredients together to make a dressing. Pour dressing over pasta and add the parmesan cheese. If not serving immediately store in the refrigerator. Right before serving the salad toss in the romaine and croutons.
