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Bon Appétit

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

  1. 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.

TagsSaladWatercressLeafy GreensVegetableEndiveChicoryRomaineLettuceFetaCheeseDairySun-Dried TomatoTomatoStarterDinnerLunchGluten FreeNut FreeVegetarianEasyQuickNo-CookBon Appétit
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