I haven't actually tried this recipe on salad, but used it to cook Cafe Rio chicken in the Instant Pot. I found the recipe here.
Servings: Makes 1 1/3 cups
INGREDIENTS
- 3/4 cup extra virgin olive oil, best quality such as Colavita or Lucini
- 1/3 cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes
- 1-1/2 tablespoons real maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2-1/2 teaspoons Worcestershire sauce
- 4 small garlic cloves, minced
- (I added 1 tsp. Italian seasoning)
INSTRUCTIONS
- Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.
