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Easy Romaine Toss

Yield 8 servings


  • 1/3 cup sherry vinegar
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup walnut oil*
  • 1/2 cup olive oil
  • 8 cups torn romaine lettuce or mixed salad greens
  • Toasted walnuts (optional)
  • Tomato wedges (optional)

How to Make It

  1. Process first 6 ingredients in a blender or food processor until smooth. Turn blender on high; add oils in a slow, steady stream. Chill, if desired. Serve dressing at room temperature with lettuce and, if desired, toasted walnuts and tomato wedges.

  2. * 1/2 cup olive oil may be substituted