Salad with Red Wine Vinaigrette – Virtual
Servings
2Serving size
2 tablespoons dressing with saladThe dressing keeps well in a sealed jar. Keep up to one week refrigerated.
Ingredients
| 2 Tbsp. Olive oil |
| 1 Tbsp. Red wine vinegar |
| 3/4 tsp. Dijon mustard |
| 3/4 tsp. Honey |
| 1/4 tsp. Garlic powder |
| 1/8 tsp., leaves Dried thyme |
| 1/8 tsp., leaves Dried oregano |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 cup shredded Romaine lettuce |
| 1 Tbsp Seeds, sunflower seed kernels, dried |
| 1/2 large Carrots, raw (peeled and grated or cut into 1/2 moons) |
| 1 medium Green onions (thinly sliced) |
| 1/2 ounce Feta cheese (crumbled) |
Instructions
For the Vinaigrette
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, honey, and seasonings. Shake well to combine.
Refrigerate and use as needed.
Shake well before each use.
For the Salad
Wash and dry greens, place in a large bowl.
To toast the sunflower seeds: heat a small skillet over medium-high heat and add the seeds.
Stir occasionally until fragrant and brown, about 2 to 3 minutes.
Pay close attention as they will go from golden brown to burnt very quickly.
Top the greens with sunflowers seeds, carrots, green onion, and crumbled feta cheese.
Right before serving, toss with the vinaigrette.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.