Roasted Garlic Vinaigrette Salad & Italian Meatballs
Ingredients
Salad
- 1 head romaine
- 1/2 cup roasted red peppers, chopped
- 1 cup garbanzo beans, rinsed & drained
- 1/2 cup red onion, chopped fine
- 1/2 cup parmesan, or asiago cheeses
Dressing
- 1 head garlic
- 1/3 cup avocado oil
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 tablespoon Worcestershire Sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Meatballs
- 2 lbs ground beef
- 1/2 cup oatmeal, pulsed fine
- 1/2 cup milk
- 1 egg
- 2 tablespoons Worcestershire Sauce
- 1/2 onion, finely chopped
- 2 tablespoons italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup fresh parsley, finely chopped
- 32 oz pasta sauce of liking
Instructions
Dressing
- Place garlic cloves in tin foil drizzled with olive oil, wrap up, and place in oven at 375 for 30 minutes or until soft.
- Place all ingredients in pint jar and use an immersion blender, or regular blender, to puree until combined.
- Pour dressing onto salad at time of serving.
Meatballs
- Mix all ingredients together. Use cookie scoop and spoon on to cookie sheet.
- Place under broiler on high until browned on all sides.
- Then place meatballs in a deep skillet and cover with 32 oz of tomato sauce, homemade or store-bought.
- Cover and simmer on low for 30-45 minutes.