Salad with Red Wine Vinaigrette
Servings
8Serving size
2 tablespoons dressingThe dressing keeps well in a sealed jar. Keep up to one week refrigerated.
Ingredients
| 1/4 cup Olive oil |
| 1/8 cup Red wine vinegar |
| 1/2 Tbsp Dijon mustard |
| 1/2 Tbsp. Honey |
| 1/2 tsp. Garlic powder |
| 1/4 tsp., leaves Dried thyme |
| 1/4 tsp., leaves Dried oregano |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 cup shredded Romaine lettuce |
| 1/4 cup Seeds, sunflower seed kernels, dried |
| 1 large Carrots, raw |
| 1 medium Green onions |
| 1/4 cup, crumbled Feta cheese |
Instructions
Gather all ingredients and equipment.
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.