1/2 cup olive oil |
3 tablespoons balsamic vinegar |
1/2 cup chopped drained oil-packed sun-dried tomatoes |
1/4 cup chopped fresh basil |
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups) |
2 heads belgian endive, trimmed, thinly sliced |
1 bunch watercress, trimmed |
3/4 cup crumbled feta cheese (about 3 ounces) |
sliced radishes (optional) |
toasted walnuts (optional) |
