Rinse, drain, and trim core from romaine, discarding discolored leaves. Tear into bite-sized pieces (you should have about 8 cups). Just before serving, mix romaine and cherry tomatoes. Mix lightly with Chive Dressing. Top with cheese, beets and parsley, if you like. As you serve salad, divide cheese and beets evenly among each portion. DRESSING: In blender or food processor combine salad oil, red wine vinegar, olive oil, salt, mustard, pepper and chives. Whirl or process until smoothly blended. If dressing is made ahead, shake well before using. Makes about 1/2 cup. TIPS: You can substitute thinly sliced green onions, using a good portion of the green tops for fresh chives. Add a tablespoon fresh chopped parsley to enhance the color. This salad makes a good use of canned beets. To make a warm weather main dish salad, mix in strip of cold chicken or turkey breast. Source: My Great Recipes Packet 2. Brought to you and yours via Nancy OBrion and her Meal-Master.
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