This is what I made for dinner last night.  Even though the picture doesn’t look like it, there is a lot of salad in the bowl.  Way more than my husband and I could eat.  So I took it out to my daughter, her husband and three growing boys.  They still had some leftovers.  I did throw in extra lettuce, pasta and cheese so that may have made a difference.  I didn’t put any onion in it, but it definitely needed some.  I served it with some warm bread from the oven.  Comments were good to delicious, so it made my blog.  My daughter now wants to make it.

• 4 cups cooked Ditalini pasta
• 3 cups chopped romaine lettuce
• 3 cups chopped iceberg lettuce
• 2 1/2 cups chopped red cabbage
• 2 fresh diced tomatoes
• 1 cup diced green onions
• 1 cup chopped bacon
• 4 oz. Gorgonzola cheese (use more if you like)

Cook Ditalini pasta according to package instructions.  Cool and set aside.

Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.

Combine romaine, iceberg, cabbage, tomatoes and green onions in large salad bowl.

Cook bacon according to package instructions.

Add cooked pasta, bacon and Gorgonzola cheese to salad.

Add dressing (to taste) before serving.  Toss and enjoy!

Sweet Italian House Dressing

• 1/4 cup balsamic vinegar
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade.  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.

“Our surrender to God precedes His significant work in our life.”