Print Options

Back to Romaine Salad with Vanilla Bean Dressing >

Include these items:

Taste of Home Logo

Romaine Salad with Vanilla Bean Dressing

 Romaine Salad with Vanilla Bean Dressing
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Romaine Salad with Vanilla Bean Dressing (continued)

Directions (continued)

  • 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.