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Photo: John Autry: Styling: Leigh Ann Ross Photo by: Photo: John Autry: Styling: Leigh Ann Ross

Romaine Salad with Balsamic Vinaigrette

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

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Total:11 Minutes

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

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
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Romaine Salad with Balsamic Vinaigrette recipe

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