Yield: 4 servings
|1 \N||Head romaine lettuce; torn|
|14 \N||Cherry tomatoes|
|¼ cup||Finely-chopped red onion|
|1 cup||Crumbled feta cheese|
|1 tablespoon||Dijon mustard|
|¼ cup||Olive oil|
|¼ cup||Red-wine vinegar|
|\N \N||Coarse salt|
|\N \N||Freshly ground black pepper|
In a large bowl, combine lettuce, tomatoes, onion, and feta cheese. Chill in the refrigerator until just before serving. In a small bowl, make the vinaigrette by combine remaining ingredients with a whisk or a fork. Just before serving, drizzle dressing over the salad, and toss to combine.
Serves 4 to 6.
Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 261 Calories (kcal); 22g Total Fat; (73% calories from fat); 9g Protein; 9g Carbohydrate; 33mg Cholesterol; 487mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Jane Heller Converted by MM_Buster v2.0n.