The salad's bright flavor contrasts with the earthy entrée. (Serves 6)
","edit_created":true,"id":10692,"legacy_id":"10000001969793","name":"Brunch for Dinner Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"brunch for dinner menu","total_ratings_score":0,"updated_at":"2011-04-26T17:39:06-04:00","average_rating":0,"permalink":"brunch-dinner-menu-10000001969793","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* 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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