Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette
4.2
(6)
Recipe information
Yield
Serves 4 to 6
Ingredients
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)
Preparation
Step 1
Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
Step 2
Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.
