Ingredients
Serves: 10 servings
4 cups cooked Ditalini pasta
1 cup cooked and crumbled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes, seeded and diced
1 cup sliced green onions
4 ounces crumbled gorgonzola cheese (about 1 cup)
(optional) 2 cups cooked and diced chicken
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Preparation
