Romaine Salad with Sun-Dried Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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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