Romaine Salad with Balsamic Vinaigrette

Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

Total: 11 minutes
Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 3  tablespoons  balsamic vinegar
• 2  tablespoons  olive oil
• 1  tablespoon  minced shallots
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, crushed
• 6  cups  chopped romaine lettuce
• 1/4  cup  dried cherries, chopped
• 2  tablespoons  crumbled feta cheese

Preparation

1. Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, dried cherries, and cheese; toss gently to coat.

Variations -

Lemony Sugar Snap:
Omit vinegar and garlic; add 3 Tbs lemon juice. Use 6 C. torn butter lettuce. Omit cherries and feta; add 1 C. sliced sugar snap peas and 3 Tbs toasted sliced almonds.

Cilantro-Lime:
Omit vinegar; add 3 Tbs lime juice. Use 1 Tbs cilantro in place of parsley. Omit cherries and feta. Add 1/2 C. diced yellow bell pepper and 1/4 C. sliced green onions.

Honey-Balsamic Arugala:
Decrease vinegar to 2 Tbs. Add 1 tsp honey. Use 6 C. arugula. Omit cherries and feta; add 1/2 C. sliced red onion and 2 Tbs chopped walnuts.