Name: Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette
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)

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.