| 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 -
Lynn_Thomas@prodigy.net"
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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