Romaine Salad with Balsamic Vinaigrette

By á-2512

This salad can be customized by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

Other variations to this basic salad recipe:

Lemony Sugar Snap:

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

Cilantro-Lime:

Omit vinegar; add 3 T. lime juice. Use 1 T. 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 Arugula:

Decrease vinegar to 2 T. Add 1 tsp. honey. Use 6 C. arugula. Omit cherries and feta; add 1/4 C. sliced red onion, 1/4 C. shaved Parmesan, and 2 T. chopped walnuts.

Ingredients

• 3 T. balsamic vinegar
• 1 T. olive oil
• 1 T. minced shallots
• 1 T. chopped fresh parsley
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 garlic clove, crushed
• 6 C. chopped romaine lettuce
• 1/4 C. dried cherries, chopped
• 1/4 C. (1 ounce) crumbled feta cheese

Details

Servings 4

Preparation

Step 1

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