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Romaine and Arugula Salad with Asiago Vinaigrette 4 Servings 3 cups Earthbound Farm Organic Hearts of Romaine or Romaine Hearts 2 cups Earthbound Farm Organic Baby Arugula ¾ cup walnut pieces (toasted) ⅓ cup Sundried tomatoes (cut into thin strips, julienned) Asiago cheese (shaved, as garnish) ASIAGO VINAIGRETTE: (makes about 2/3 cup) 1 tsp minced shallot ¼ tsp minced garlic 2 Tbsp extra-virgin olive oil ½ cup finely grated Asiago cheese ½ cup nonfat plain yogurt Salt and freshly ground black pepper (to taste)
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Romaine and Arugula Salad with Asiago Vinaigrette

The juicy crunch of romaine and the peppery notes of arugula make a great match in the salad bowl. Tossed with our creamy, tangy low-fat Asiago Vinaigrette, the greens don't need many other adornments. Here we've suggested adding toasted walnuts and sun-dried tomatoes, two ingredients that marry well with the cheese-based dressing. Very tasty!

This vinaigrette is a bit like a Caesar dressing in flavor, so it substitutes well into similar recipes. Note that it needs about 4 hours in the refrigerator for its flavors to develop, so plan accordingly (or make it the day before). It's worth the wait! The recipe makes about 2/3 cup of dressing, so you’ll have some left over to enjoy later.

Prep time: 20 min | Total time: 20 min | 4 Servings

Ingredients

3 cups

Earthbound Farm Organic Hearts of Romaine or Romaine Hearts

2 cups

Earthbound Farm Organic Baby Arugula

¾ cup

walnut pieces (toasted)

⅓ cup

Sundried tomatoes (cut into thin strips, julienned)

Asiago cheese (shaved, as garnish)

ASIAGO VINAIGRETTE: (makes about 2/3 cup)

1 tsp

minced shallot

¼ tsp

minced garlic

2 Tbsp

extra-virgin olive oil

½ cup

finely grated Asiago cheese

½ cup

nonfat plain yogurt

Salt and freshly ground black pepper (to taste)

Directions

To make the dressing, place the shallot, garlic and oil in a small food processor or blender and pulse to combine. Add the cheese and yogurt and process until the dressing is smooth. Season with salt and pepper to taste. If the dressing is too thick, thin with a tablespoon or two of cold water.

Transfer the dressing to a clean container, cover and refrigerate at least 4 hours before using (or overnight) to allow the flavors to develop.

When you’re ready to make the salad, place the romaine and arugula in a large bowl and toss to combine. Add about 1/4 cup of the dressing and toss to coat, adding more dressing as desired. Add the walnuts and sun-dried tomatoes and toss again. Garnish with shaved Asiago and serve immediately.

Per serving: Calories 270, Fat 23 grams, Cholesterol 10 mg, Sodium 290 mg, Carbohydrates 9 grams, Fiber 3 grams, Sugars 5 grams, Protein 9 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 30%, Vitamin C 20%, Calcium 20%, Iron 10%.

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