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Romaine Salad with Sun-Dried Tomato Vinaigrette

Source of Recipe


Source: Cooking Light-9/01






List of Ingredients



• 1 1/3 cups chopped seeded tomato
  
• 1/2 cup sun-dried tomatoes, packed without oil (about 1 ounce)
  
• 2 tablespoons balsamic vinegar
  
• 1 tablespoon olive oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 cloves garlic, peeled
  
• 3/4 cup water
  
• 16 cups torn romaine lettuce
  
• 1 cucumber, peeled and sliced
  
• 8 (1/4-inch-thick) slices red onion
  






Instructions



1. Combine the first 7 ingredients in a blender; process until well blended. Gradually add water; process until smooth. Arrange 2 cups lettuce on each of 8 individual plates; top lettuce with cucumber and onion slices. Spoon 2 tablespoons dressing over each serving. Reserve the remaining dressing for another use.
   
   
2. Yield: 8 servings. 37 cal, 1.1g fat, 2.2g pro, 5.8g carb, 0mg chol, 82mg sod.
   
   






Final Comments


Notes: This recipe yields twice as much dressing as you'll nee for the menu: the remaining dressing will keep for up to a week in the refrigerator. Shake it well before using.