Romaine-Tarragon Salad with Blue Cheese Vinaigrette
Courtesy of CanolaInfo
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 2 oz. multigrain or whole wheat bread, cut into 1/2 in. cubes (57 g) * 4 c. loosely packed chopped romaine lettuce (4-oz/125 g) (1 L) * 1/2 medium cucumber, peeled and chopped * 1/2 (14-oz./400 g) can quartered artichoke hearts, drained and rinsed * 16 small turkey pepperoni slices * 2 Tbsp. white balsamic vinegar (30 mL) * 1 Tbsp. canola oil (15 mL) * 1 medium clove garlic, minced * 3/4 to 1-1/2 tsp. chopped fresh tarragon (4-7 mL) or 1/4 to 1/2 tsp. dired tarragon (1mL) * 1/4 tsp. coarsely ground black pepper (1 mL) * 1 oz. reduced fat or regular blue cheese, crumbled (28 g)
What to do:
1. Place bread cubes on a baking sheet. Place in a cold oven and turn oven on to 350°F (175 C). Bake 10 min. or until lightly golden. Turn off oven. Place bread cubes on separate plate to cool quickly. 2. Meanwhile combine the lettuce, cucumber, artichokes, and pepperoni in a salad bowl. 3. Combine the vinegar, canola oil, garlic, tarragon and pepper in a small jar, secure lid and shake vigorously until well blended. Spoon the vinegar mixture evenly over the lettuce mixture, add the bread cubes and toss gently, yet thoroughly to blend well. Add the cheese and toss gently.
Makes about 4 cups (1 L) total.
Serves 4, 1 cup (250 mL) per serving. Note: There's no need to preheat the oven, it's time-consuming and the croutons bake in the time it takes to reach 350°F (175°C).