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Ingredientes
- 1 head romaine lettuce,
- 1 c. Cherry tomatoes, halved Chive dressing
- 1/2 c. Blue cheese, crumbled
- 1/2 c. Beets, well liquid removed cool cooked julienne-cut
- 1/2 c. Parsley, minced finely
- 1/4 c. Salad oil,
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Extra virgin olive oil,
- 1/2 tsp Salt (OPTIONAL)
- 1 tsp Dijon-style mustard,
- 1 dsh White pepper,
- 2 Tbsp. Chives snipped -=Or possibly=-
- 2 Tbsp. Green onion, using the the green portion for minced chives
Direcciones
- Rinse, drain, and trim core from romaine, discarding discolored leaves.
- Tear into bite-sized pcs (you should have about 8 c.). Just before serving, mix romaine and cherry tomatoes. Mix lightly with Chive Dressing.
- Top with cheese, beets and parsley, if desired. As you serve salad, divide cheese and beets proportionately among each portion.
- DRESSING: In blender or possibly food processor combine salad oil, red wine vinegar, extra virgin olive oil, salt, mustard, pepper and chives. Whirl or possibly process till smoothly blended. If dressing is made ahead, shake well before using.
- Makes about 1/2 c..
- TIPS: You can substitute thinly sliced green onions, using a good portion of the green tops for fresh chives. Add in a Tbsp. fresh minced parsley to enhance the color. This salad makes a good use of canned beets. To make a hot weather main dish salad, fold in strip of cool chicken or possibly turkey breast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 223 | 87% |
| Total Fat 25.26g | 32% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 542mg | 23% |
| Potassium 223mg | 6% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.95g | 1% |
| Protein 4.43g | 7% |
