Romaine and Sun-Dried Tomato Salad
- Total Time
- 0:31
- Prep
- 0:07
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
Our red, white, and green salad mimics the colors of the boldly striped Italian flag. Save a bit of prep time by using moist-packed sun-dried tomatoes, which don't need to be soaked in hot water. You can find them in Italian markets and specialty food stores.
-
sun-dried tomatoes (without oil)16 halves
-
romaine lettuce4 cup(s), shredded, lightly packed, thinly sliced
-
part-skim mozzarella cheese4 oz, diced
-
table salt¼ tsp
-
black pepper¼ tsp
-
balsamic vinegar2 Tbsp, good-quality
- Combine sun-dried tomatoes with enough hot water to cover in small bowl and let stand until tomatoes are softened, about 10 minutes. Drain, pat dry with paper towels, and chop.
- Meanwhile, combine romaine, mozzarella, salt, and pepper in salad bowl. Add sun-dried tomatoes and vinegar and toss until coated evenly.
- Per serving: about 1 1/3 cups