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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Cooking Light, OCTOBER 2004 Ingredients:
1/4 cup water |
3 tablespoons fresh lemon juice |
1/2 teaspoon cornstarch |
1 tablespoon honey |
1/2 teaspoon white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup grated fresh parmesan cheese |
4 cups torn curly leaf lettuce |
4 cups torn romaine lettuce |
3 cups trimmed arugula |
1/2 cup thinly sliced red onion |
Directions:
1. To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk.
2. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper.
3. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.
4. To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.
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