Romaine Salad with Lemon Thyme Vinaigrette

Tested Till Perfect

Refreshingly lemony, this crunchy romaine salad partners well with any of the casseroles you'll find here. Toss with croutons, sliced mushrooms, radishes, cucumbers or shaved fennel — or whatever crunchy additions you like in your salad.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 96
pro 1 g
total fat 9 g
sat. fat 1 g
carb 3 g
fibre 1 g
chol 0 mg
sodium 160 mg
% RDI: -
calcium 3%
iron 7%
vit A 22%
vit C 37%
folate 52%
    1 head romaine lettuce
    Dressing:
    1/3 cup (75 mL) vegetable oil
    3 tbsp (50 mL) lemon juice
    2 tsp (10 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
    1 tsp (5 mL) Dijon mustard
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) each granulated sugar and pepper

Preparation:

Dressing: In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)

Tear lettuce into bite-size pieces to make 12 cups (3 L). In large bowl, toss romaine with dressing.





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