Romaine Salad with Lemon Thyme Vinaigrette
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Recipe based on 1 ratings.
Romaine Salad with Lemon Thyme Vinaigrette
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
- Portion size: 8
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.
Ingredients
- 1 head 1headromaine lettuce Dressing:
- 1/3 cup 1/3cupvegetable oil
- 3 tbsp 3tbsplemon juice
- 2 tsp 2tspchopped fresh thyme, (or 1/4 tsp/1 ml dried)
- 1 tsp 1tspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspgranulated sugar
- 1/4 tsp 1/4tsppepper
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.
