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Hearts of Romaine with Creamy Feta Dressing

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  • Makes: 12 servings
  • Serving Size: 1 quarter romaine heart plus 1 tablespoon dressing
  • Yields: about 3/4 cup dressing
  • Start to Finish: 15 mins

Hearts of Romaine with Creamy Feta Dressing

Directions

  1. Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter.
  2. For dressing, in a food processor or blender combine Basic Vinaigrette, 1/2 cup cheese, the water, oregano, garlic, and salt. Cover and process or blend until smooth.
  3. Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters.

From the Test Kitchen

Out of feta? Use goat cheese (chevre) instead. For a change of texture, use baby greens in place of the romaine. Go Middle Eastern and use a teaspoon each of ground cumin and coriander instead of the oregano.

Basic Vinaigrette

Directions

  1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well.

From the Test Kitchen

For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.

Nutrition Facts (Hearts of Romaine with Creamy Feta Dressing)

  • Per serving:
  • 65 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 6 mg chol.,
  • 130 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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