Romaine Salad with Balsamic Vinaigrette

Photo: John Autry: Styling: Leigh Ann Ross

Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 131
  • Fat: 8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 2g
  • Carbohydrate: 13.1g
  • Fiber: 2.6g
  • Cholesterol: 4.2mg
  • Iron: 1.2mg
  • Sodium: 167mg
  • Calcium: 64mg

Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, crushed
  • 6 cups chopped romaine lettuce
  • 1/4 cup dried cherries, chopped
  • 2 tablespoons crumbled feta cheese

Preparation

  1. 1. Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, dried cherries, and cheese; toss gently to coat.
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