Romaine Lettuce With Chunky Tomato Vinaigrette

[quicklook-recipe prep_time=”12 min” cook_time=”” serves=”6″ details=”” ] Enliven a leafy green salad with chunks of sharply flavored feta cheese and

[quicklook-recipe prep_time=”12 min” cook_time=”” serves=”6″ details=”” ]

Enliven a leafy green salad with chunks of sharply flavored feta cheese and an exciting dressing laced with basil and tomatoes.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 large ripe tomatoes, halved, seeded and coarsely chopped
  • ½ ounce fresh basil leaves
  • 2 tablespoons tomato ketchup
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

[/ingredients-left]
[ingredients-right]

  • 1 small garlic clove, crushed
  • ½ teaspoon salt
  • 1 large head romaine lettuce, torn into bite-sized pieces
  • 1 ounce feta cheese, crumbled

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]For the vinaigrette, place tomatoes, basil, tomato ketchup, oil, vinegar, garlic and salt in a food processor or blender. Pulse until blended but still chunky. Toss the lettuce with vinaigrette in a large bowl. Sprinkle with feta cheese. Serve at once.[/step-item]

[nutrition-info calories=”61″ calories_fat=”” fat=”5 g” sat_fat=”1.5 g” choles=”” sodium=”” carbs=”2 g” sugars=”” protein=”1.5 g” fiber=”.5 g”]  [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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