1 heart of Romain lettuce, chopped
5 sun-dried tomatoes
half of a red onion, julienned
1 cucumber, peeled and sliced
olives (green and black), chopped
feta cheese
Dressing:
1/2 c. red wine vinegar
1/2 c. olive oil
2 T. honey
juice from 1 lemon
3 cloves finely minced garlic
1 t. oregano
salt and pepper (fresh cracked is the best!)
Pulse all dressing ingredients except olive oil in the food processor or blender. Once puréed, slowly drizzle in olive oil while pulsing. Toss all salad ingredients and dressing together. Cover and refrigerate for at least 30 minutes, or until slightly chilled.
Submitted by Amber Nava - Finalist in the Favorite Salad Recipe Contest Back To Top
