Shaker Dressing for Romaine Salad
To-do list: Adults: Measure ingredients into jar for dressing. Slice vegetables for salad. Children: In large bowl of cold water of while standing on stool at sink, wash vegetables for salad. Spin romaine dry in salad spinner. Tear romaine into salad bowl. Shake dressing, pour over salad and toss.
Servings: About 1/2 cup (125 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 65 |
| pro | trace |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 89 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 3% |
| folate | 1% |
Suggested Recipes
-
1/4 cup (50 mL) vegetable oil
3 tbsp (50 mL) orange juice
2 tbsp (25 mL) white_wine_vinegar
2 tsp (10 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) granulated sugar (optional)
Preparation:
In jar with tight-fitting lid, shake together oil, orange juice, vinegar, mustard, salt, pepper, and sugar (if using).(Make-ahead: Refrigeratefor up to 5 days.)
Additional Information
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Romaine Salad: For 4 servings (2 adults, 2 children), toss 4 cups (1 L) torn romaine lettuce with 1 cup (250 mL) prepared fresh vegetables (such as broccoli florets, grated carrot, sliced cucumber, halved cherry tomatoes and sliced radishes). Pour 1/4 cup (50 mL) dressing over top; toss to coat.
Tags:
Source
Canadian Living Magazine: November 2004
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