Hearts of Romaine with Creamy Feta Dressing

haven't tried this yet
Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bhg.com

Ingredients

  • 3

    hearts of romaine lettuce

  • 1

    RecipeBasic Vinaigrette, using 1 tablespoon red wine vinegar in place of 2 tablespoons white wine vinegar

  • 1/2

    cup crumbled feta cheese (2 ounces)

  • 1/4

    cup water

  • 1

    teaspoon dried oregano, crushed

  • 1

    clovegarlic, minced

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon cayenne pepper

  • 1/4

    cup crumbled feta cheese (1 ounce)

Directions

1. Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter. 2. For dressing, in a food processor or blender combine Basic Vinaigrette, 1/2 cup cheese, the water, oregano, garlic, and salt. Cover and process or blend until smooth. 3. Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters. From the Test Kitchen•Out of feta? Use goat cheese (chevre) instead. For a change of texture, use baby greens in place of the romaine. Go Middle Eastern and use a teaspoon each of ground cumin and coriander instead of the oregano. Basic Vinaigrette Yield: 1/2 cup Ingredients1/4 cup olive oil 2 tablespoons lemon juice 2 tablespoons white wine vinegar Directions 1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. From the Test Kitchen•For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar. Nutrition Facts (Hearts of Romaine with Creamy Feta Dressing) Servings Per Recipe 12, cal. (kcal) 65, Fat, total (g) 6, chol. (mg) 6, sat. fat (g) 2, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 2430, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 130, Potassium (mg) 81, calcium (mg) 50, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

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