Watercress and Romaine Salad with Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
5 teaspoons white-wine vinegar |
2 teaspoons minced peeled fresh gingerroot |
1/3 cup olive oil |
2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups) |
2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups) |
Directions:
1. In a large bowl whisk together vinegar, gingerroot, and salt and pepper to taste and whisk in oil until emulsified. Add greens and toss to coat with vinaigrette.
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