Hearts of Romaine Salad
Per ServingHearts of Romaine Salad |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/2 small romaine lettuce head, 2 tsp. vinaigrette | ||
| Calories | 125 | |
| Fat | 7 | g |
| Saturated Fat | 1.4 | g |
| Carbohydrate | 14 | g |
| Fiber | 4 | g |
| Sugars | 9 | g |
| Cholesterol | 5 | mg |
| Sodium | 80 | mg |
| Protein | 3 | g |
| Choices: Fruit 0.5, Vegetable 1, Fat 1.5 | ||
- Makes: 4 servings
- Serving Size: 1/2 small romaine lettuce head, 2 tsp. vinaigrette
- Preparation Time: 17 minutes
Ingredients
| 2 | small | heads romaine lettuce, dry outer leaves removed, ends trimmed |
| Dressing* | ||
| 1/4 | cup | champagne vinegar |
| 1 1/2 | tsp. | lemon or orange juice |
| 1 | tsp. | honey |
| 1/2 | tsp. | Dijon mustard |
| 1 | garlic clove, finely minced | |
| 1 1/2 | Tbsp. | olive oil |
| Salt and pepper to taste | ||
| Garnish | ||
| 1/4 | cup | dried cherries, coarsely chopped |
| 2 | Tbsp. | crumbled bleu cheese |
| 2 | Tbsp. | toasted chopped walnuts |
Directions
- Cut each romaine lettuce head in half lengthwise and set on individual salad plates.
- To prepare the vinaigrette: In a small bowl, whisk together the vinegar, lemon or orange juice, honey, mustard, and garlic. In a steady stream, add in the olive oil slowly, whisking constantly. Season with salt and pepper.
- Scatter the dried cherries, bleu cheese, and walnuts over each romaine lettuce half. Drizzle the vinaigrette evenly over each romaine lettuce half.
