From one Vicky to another. This recipe appeared several years ago in the Ft. Wayne News Sentinel in a column called Pat Parsley. Casa's bought the recipe,promising never to give out, from a restaurant in the Little Italy section of St. Louis,Mo.

Mock Casaburo Salad

6 anchovies
8oz. white wine vinegar
3/4 t. oregano
1 1/2 t. pepper
1T. salt
1 1/4 oz sugar (a little more than 1/8c.)
1 1/2t. garlic salt
1/4c/ corn starch
1 pt. (16oz) vegetable oil

Blend the 1st 8 ingredients together in a blender. Be very careful of the corn starch as it will lump and could cause your blender to get very hot. Pour in oil in a stream. Dressing is now done. Makes about 1 quart.

Salad:
Iceberg and Romain lettuce, torn. Sweet red pepper,chopped. Green onions (including green tops),chopped...wash first.

Cheese: I use Meijer's Italian blend or Sargento's Italian Blend.

Croutons and Real bacon bits.

Toss all except the croutons and bacon bits/ Add dressing 15 mins. before serving. Add croutons and bacon bits. (you may find 15 mins to long)