Romaine Salad With Choice Of Raspberry Vinaigrette Or Creamy Italian Dressing Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

1/3 cup grated Parmesan

1/8 teaspoon ground black pepper

1 small loaf French bread, sliced, toasted and cut into croutons

3 tablespoons apple cider vinegar

2 tablespoons Parmesan

12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)

1 Vidalia onion, thinly sliced on a mandoline

1 pinch crushed red pepper

1 shallot, quartered

1 pint grape tomatoes, halved

3/4 cup extra-virgin olive oil

1/4 cup fresh flat-leaf parsley leaves

1 teaspoon dried thyme

1 red onion, thinly sliced on a mandolin

3 tablespoons raspberry vinegar

1 garlic clove, lightly crushed with the side of a knife blade, and quartered

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