Recipes and Cooking Hearts of Romaine with Creamy Feta Dressing Be the first to rate & review! Romaine lettuce takes center stage in this light starter idea. Top with creamy feta dressing and a pinch of cayenne for kick. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Start To Finish Time: 15 mins Servings: 12 Yield: about 3/4 cup dressing Jump to Nutrition Facts Ingredients 3 hearts of romaine lettuce 1 Recipe Basic Vinaigrette, using 1 tablespoon red wine vinegar in place of 2 tablespoons white wine vinegar ½ cup crumbled feta cheese (2 ounces) ¼ cup water 1 teaspoon dried oregano, crushed 1 clove garlic, minced ¼ teaspoon sea salt ¼ teaspoon cayenne pepper ¼ cup crumbled feta cheese (1 ounce) Basic Vinaigrette ¼ cup olive oil 2 tablespoon lemon juice 2 tablespoon white wine vinegar Directions Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter. 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. Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters. Basic Vinaigrette In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. Out of feta? Use goat cheese (chèvre) 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. 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. Rate it Print Nutrition Facts (per serving) 65 Calories 6g Fat 2g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 65 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 6mg 2% Sodium 130mg 6% Total Carbohydrate 2g 1% Total Sugars 1g Protein 1g Vitamin C 2.4mg 12% Calcium 50.5mg 4% Iron 0.4mg 2% Potassium 81mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.