Romaine Salad with Sun-Dried Tomato Vinaigrette

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 27%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 5.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 82mg
  • Calcium: 43mg


  • 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


  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.
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