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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From July 1999 Bon Apetit - This salad is so good. I like to add grilled chicken to give it some protein and make it a meal. The salad dressing is a winner too! I like to keep a batch on hand to dip veggies in. Ingredients:
2/3 cup chopped cilantro |
1/4 cup plain yogurt |
1/4 cup red wine vinegar |
1/4 cup parmesan cheese |
1/4 cup chopped shallot |
2 anchovy fillets |
1 jalapeno, chopped |
1 tablespoon lemon juice |
3/4 cup olive oil |
8 cups romaine lettuce |
1 (16 ounce) jar roasted red peppers |
1 (7 ounce) can white shoepeg corn |
1 cup sun-dried tomato packed in oil, patted dry and diced |
crouton |
parmesan cheese (to garnish) |
Directions:
1. Combine first 9 ingredients in blender until smooth. Gradually drizzle in olive oil. Blend until creamy.
2. Wash, dry and tear Romaine Lettuce into serving bowl(s). Top with Red Peppers, Corn, and Sun Dried Tomatoes and drizzle on dressing. Toss to coat. Top with Parmesan cheese and croutons.
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