| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 4 | servings | |
INGREDIENTS
| 1 | Head romaine lettuce; torn | |
| 14 | Cherry tomatoes | |
| 1/4 | c | Finely-chopped red onion |
| 1 | c | Crumbled feta cheese |
| 1 | tb | Dijon mustard |
| 1/4 | c | Olive oil |
| 1/4 | c | Red-wine vinegar |
| Coarse salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
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 - [email protected]" 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; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Recipe from Jane Heller Converted by MM_Buster v2.0n.
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