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Romaine Salad with Sun-Dried Tomato Vinaigrette

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings
This recipe yields twice as much dressing as you'll need for the menu; the remaining dressing will keep for up to a week in the refrigerator. Shake it well before using.

Ingredients

  • 1 1/3 cups chopped seeded tomato
  • 1/2 cup sun-dried tomatoes, packed without oil (about 1 ounce)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, peeled
  • 3/4 cup water
  • 16 cups torn romaine lettuce
  • 1 cucumber, peeled and sliced
  • 8 (1/4-inch-thick) slices red onion

Nutrition Information

  • calories 37
  • caloriesfromfat 27 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 2.2 g
  • carbohydrate 5.8 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 82 mg
  • calcium 43 mg

How to Make It

  1. Combine first 7 ingredients in a blender; process until well blended. Gradually add water; process until smooth. Arrange 2 cups lettuce on each of 8 individual plates; top lettuce with cucumber and onion slices. Spoon 2 tablespoons dressing over each serving. Reserve the remaining dressing for another use.