Carrabbas Italian Vinaigrette Recipes

ITALIAN VINAIGRETTE

Steps:

• Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA

Steps:

• Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
• Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
• Place fontina slices on 3 buttered slices of bread.
• Place mozzarella on the three remaining pieces of buttered bread.
• Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
• Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
• Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
• Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

CARRABBA'S ITALIAN GRILL PARMESAN DRESSING

Steps:

• Gradually blend milk into mayonnaise.
• Mix in cheese, vinegar and Worcestershire sauce.
• Chill.
• Serve on tossed salad greens.

ITALIAN VINAIGRETTE

Steps:

• Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.