Toss romaine with a zippy citrus vinaigrette (recipe on the next slide), then get creative with new ingredient combinations.
Citrus Vinaigrette
Makes 1 cup
In a small bowl, combine 1/2 teaspoon finely grated
orange zest, 6 tablespoons
fresh orange juice and
2 tablespoons white balsamic vinegar. Whisk in 1/2 cup extra-virgin olive oil
and season with kosher salt and pepper.
Variation #1
GREEN OLIVES
+
MINT
+
CILANTRO
+
BASIL
+
ARUGULA
Variation #2
ROTISSERIE CHICKEN
+
BELL PEPPERS
+
JICAMA
+
CORN
Variation #3
ROASTED BUTTERNUT SQUASH
+
RICOTTA SALATA
+
TOASTED PEPITAS
Variation #4
DRIED FIGS
+
PROSCIUTTO
+
PARMESAN CRISPS
+
SHAVED FENNEL
Variation #5
GRILLED
SHRIMP
+
AVOCADO
+
MANGO
+
MACADAMIA
NUTS
Variation #6
ROASTED BEETS
+
GOAT CHEESE
+
SPICED PECANS
+
TOASTED QUINOA
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