Ingredients
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 6 ounces romaine lettuce
- torn into bite-size pieces (about 5 cups)
- 2 heads Belgian endive
- trimmed
- thinly sliced
- 1 bunch watercress
- trimmed
- 3/4 cup crumbled feta cheese (about 3 ounces)
- Sliced radishes (optional)
- Toasted walnuts (optional)
Instructions
- Whisk oil and vinegar in small bowl to blend.
- Mix in tomatoes and basil.
- Season with salt and pepper.
- Mix lettuce, endive and watercress in large bowl.
- Toss with cheese and enough dressing to coat.
- Divide among plates.
- Garnish with sliced radishes and walnuts, if desired.
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