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.
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
How to Make It
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.