Yields 8 servings. Recipe is by Teresa Day.
¼ cup vegetable oil
¼ cup olive oil
Juice of 2 lemons
3 garlic cloves, minced
2 teaspoons Steen’s Cane Vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons Romano cheese, grated
3 lemon basil leaves, minced
Romaine or mixed baby greens, torn into bite-size pieces
1. Pour vegetable and olive oil in a measuring cup. Add strained lemon juice.
2. Mash garlic with the back of a spoon and add to oil and juice.
3. Whisk in vinegar, sugar, salt and pepper. Stir in cheese and basil leaves.
4. Place greens in a bowl, drizzle with the dressing and toss to coat. Add more Romano cheese if desired and serve with a squeeze of lemon, if desired.