Romaine Salad With Choice Of Raspberry Vinaigrette Or Creamy Italian Dressing
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Raspberry Vinegar1 tsp
Ground Black Pepper1 tsp
Salt1 tsp
Dijon Mustard1 tsp
Dried Thyme3 cup
Extra-Virgin Olive Oil3 tbsps
Apple Cider Vinegar1 pinch
Crushed Red Pepper2 tbsps
Parmesan1 cup
Grated ParmesanDirections:
1
For the raspberry vinaigrette: Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme
2
Then leaving the blender running, add the olive oil in a slow thin stream
3
Wash and dry the blender to have it ready to prepare the other dressing
4
For the creamy Italian dressing: Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan
5
Then leaving the blender running, add the olive oil in a slow thin stream
6
For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl
7
Top with croutons, and serve the dressings on the side