Name: Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette
Yield: Serves 4 to 6
Ingredients: 1/2 cup olive oil; 3 tablespoons balsamic vinegar; 1/2 cup chopped drained oil-packed sun-dried tomatoes; 1/4 cup chopped fresh basil; 6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups); 2 heads Belgian endive, trimmed, thinly sliced; 1 bunch watercress, trimmed; 3/4 cup crumbled feta cheese (about 3 ounces); Sliced radishes (optional); Toasted walnuts (optional)

Recipe information

Yield
Serves 4 to 6

Ingredients

1/2 cup olive oil

3 tablespoons balsamic vinegar

1/2 cup chopped drained oil-packed sun-dried tomatoes

1/4 cup chopped fresh basil

6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)

2 heads Belgian endive, trimmed, thinly sliced

1 bunch watercress, trimmed

3/4 cup crumbled feta cheese (about 3 ounces)

Sliced radishes (optional)

Toasted walnuts (optional)

Preparation

Step 1
Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
Step 2
Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

TagsSalad Watercress Leafy Greens Vegetable Endive Chicory Romaine Lettuce Feta Cheese Dairy Sun-Dried Tomato Tomato Starter Dinner Lunch Gluten Free Nut Free Vegetarian Easy Quick No-Cook Bon Appétit

Recipe notes

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