Romaine Salad with Red Wine Vinaigrette
Cuisine, July/August 1981
15 minutes — 4 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
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InstructionsTrim thick ends from romaine; tear leaves into bite-size pieces, discarding tough stalks. Wipe mushrooms with damp paper toweling; slice thin. Toss lettuce, mushrooms, and onion in large serving bowl; refrigerate, covered. Make red wine vinaigrette. Rub both sides of bread lightly with garlic clove; discard garlic. Toss bread with salad; discard bread. Pour vinaigrette over salad; toss to coat. |
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