Romaine and Red Pepper Salad
Courtesy of Atkins Kitchen.
A delightful first course for your Holiday meal!
Romaine hearts (the tender inner leaves), sold three to a package in most supermarkets, are easier to clean than full heads of lettuce. Plum tomatoes and a lively red pepper vinaigrette provide contrasting color and texture. The dressing is also excellent over grilled fish.
2 tablespoons red-wine vinegar
2 teaspoons Dijon Mustard *
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil *
1/4 cup chopped roasted red pepper (jarred are fine)
1/2 shallot, finely chopped
2 romaine hearts, small leaves left whole, larger ones cut in half (about 4 cups)
2 plum tomatoes, cut lengthwise in quarters
1. In a salad bowl, whisk vinegar, mustard, salt and pepper until smooth. Gradually add olive oil, whisking constantly. Fold in roasted red pepper and shallot.
2. Add lettuce and tomatoes to bowl; toss gently to combine ingredients.
Prep time: 10 minutes
Carbohydrates: 5.5 grams, Net Carbs: 3.5 grams
Fiber: 2 grams, Protein:2 grams,
Fat: 14 grams