Romaine lettuce with chunky tomato vinaigrette

Romaine lettuce with chunky tomato vinaigrette


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About this recipe: Cheese is high in calcium and protein and a good source of vitamin B12.

Lynn Lewis

Serves: 6 

  • 2 large ripe tomatoes, halved, seeded and coarsely chopped
  • ⅓ cup loosely packed fresh Italian basil leaves
  • 2 tablespoons tomato sauce
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 small clove garlic, crushed
  • ½ teaspoon salt
  • 1 large head romaine lettuce, torn into bite-sized pieces
  • 35g crumbled feta cheese

Prep:12min  ›  Ready in:12min 

  1. For the vinaigrette, place tomato, basil, tomato sauce, oil, vinegar, garlic and salt in a food processor. Pulse with on/off motion until blended but still chunky. Toss the lettuce with vinaigrette in a large bowl. Sprinkle with feta. Serve at once.

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