May recipe: Romance your romaine salad with red wine vinaigrette

Salads get such a bad rap – at least where your taste buds are concerned. But eating a salad can be a healthy and indulgent experience if you know what to toss in.

This rich salad – a recipe created by my mother, who is an amazing cook – features avocado and blue cheese for delicious protein, and lots of veggies for more than your daily fill of fiber.

Break this recipe out for the many outdoor picnics you’re sure to have in the coming summer months.

P.S. For more info on Body Best of Sonoma Collision Center, visit the Body Best website. And if you’re planning to really take advantage of your summer break and go on our road trip, check out our post on how to prep your car for summer.

Enjoy!

Dino and the team at Body Best of Sonoma

Romaine salad with red wine vinaigrette
Romaine salad with red wine vinaigrette

Romance Your Romaine

Big Green Italian Style Salad with Red Wine Vinaigrette

Carol DiGiulio

Enjoying a big green salad with our evening meal five to six days a week is a Minelli and DiGiulio multi-generational family tradition. There are 3 ways to make dressing: directly on the greens, in the bottom of a salad bowl, or in a jar. My mother, Helene, liked the look and feel of making it directly on the greens and her family continued the tradition. You will get the look and feel of oil and vinegar dressing after making it a few times. Don’t give up. Be adventurous!

PLAN AHEAD: Allow 10 minutes to prep and dress the salad.

Ingredients (serves 4-6)
2 heads organic romaine, torn or cut into bite-sized pieces
2-3 tomatoes, chopped into small chunks
1 small red onion, thinly sliced
1 cucumber, peeled and chopped
1 avocado, peeled and sliced
1/4 cup crumbled blue cheese or gorgonzola cheese
Red wine vinaigrette (bold red wine vinegar, extra virgin olive oil, garlic, salt, and pepper)

Process

  1. Wash lettuce (spin or pat dry), tear or cut leaves into bite-sized pieces, and throw into salad bowl.
  2. Add all other salad ingredients to the bowl.
  3. Drizzle extra virgin olive oil and then red wine vinegar around the salad, circling the bowl a few times until it looks and feels like you have enough for lettuce in the bowl.
  4. Add seasonings and toss just enough to distribute evenly.
  5. Taste, and adjust seasonings, oil, and vinegar as needed.
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