Photo: Howard L. Puckett; Styling: Melanie J. Clarke

The salad's bright flavor contrasts with the earthy entrée. (Serves 6)
Fontina and Parmesan Mushroom Bread Pudding
Romaine salad with lemon vinaigrette*

Orange wedges

MyRecipes
March 04, 2010

* Combine 6 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1/2 cup shaved carrot. Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 2 teaspoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Drizzle vinaigrette over salad; toss to coat.

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