- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 2 tablespoons water
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 small garlic clove
- 1 teaspoon pepper
- 1 head romaine lettuce torn bite size
- 2 cups shredded red cabbage
- 1 cup crumbled feta cheese - (abt 4 oz)
Combine first 9 ingredients in blender. Blend until smooth. (Can be prepared 1 week ahead. Refrigerate.)
Combine romaine, cabbage and feta in large bowl. Add enough dressing to season to taste. Toss well.
This recipe yields 6 servings.