Romaine-Tomato Salad Combine 2 tablespoons minced shallots, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon minced fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Combine 5 cups torn romaine lettuce and 2 cups halved grape tomatoes. Drizzle with dressing; toss.
Cooking Light, March 2010
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