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Ingredientes
- 2 Tbsp. red-wine vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/4 c. extra virgin olive oil
- 1/4 c. minced roasted red pepper
- Â Â (jarred are fine)
- 1/2 x shallot finely minced
- 2 x romaine hearts small leaves
- Â Â left whole, larger ones halved - (abt 4 c.)
- 2 x plum tomatoes quartered lengthwise
Direcciones
- In a salad bowl, whisk vinegar, mustard, salt and pepper till smooth. Gradually add in extra virgin olive oil, whisking constantly. Mix in roasted red pepper and shallot.
- Add in lettuce and tomatoes to bowl; toss gently to combine ingredients.
- This recipe yields 4 servings.
- Comments: Romaine hearts (the tender inner leaves), sold three to a package in most supermarkets, are easier to clean than full heads of lettuce. Plum tomatoes and a lively red pepper vinaigrette provide contrasting color and texture. The dressing is also excellent over grilled fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 121 | 89% |
| Total Fat 13.75g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 324mg | 14% |
| Potassium 180mg | 5% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.98g | 1% |
| Protein 0.77g | 1% |
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