Romaine Salad with Sun-Dried Tomato Vinaigrette

Romaine Salad with Sun-Dried Tomato VinaigretteRecipe
Becky Luigart-Stayner; Melanie J. Clarke
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.


8 servings

Recipe from

Cooking Light

Nutritional 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


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


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.