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Romaine Salad with Vanilla Bean Dressing Recipe

Vanilla bean infuses a tangy dressing with lots of great flavor. The addition of dried apricots in the salad adds a sweet twist.—Virginia Crowell, Stayton, Oregon

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Romaine Salad with Vanilla Bean Dressing Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

1/4 cup water
3 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
1 vanilla bean
2/3 cup canola oil
8 cups torn romaine
1 cup dried apricots, sliced
1/2 cup pine nuts, toasted
1 cup (4 ounces) crumbled Gorgonzola cheese

Directions

In small saucepan, combine the water, vinegar, sugar, onion, pepper, and salt. Split vanilla bean and scrape seeds; add bean and seeds to water mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
Discard vanilla bean; pour mixture into a blender. Cover and process until smooth. While processing, gradually add oil in a steady stream.
Divide romaine among eight salad plates; top with apricots, pine nuts and cheese. Drizzle each serving with 2 tablespoons dressing. Yield: 8 servings.

To Make Ahead: Prepare salad dressing up to 3 days in advance; cover and store in the refrigerator. Stir well before using.

Nutritional Facts 1 cup equals 338 calories, 27 g fat (5 g saturated fat), 13 mg cholesterol, 234 mg sodium, 19 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Romaine Salad with Vanilla Bean Dressing in Taste of Home Christmas Annual Annual 2010, p63