Romaine-Tarragon Salad with Blue Cheese Vinaigrette

Recipes

Ingredients: 2 oz (57 g) Multigrain or Whole Wheat Bread, cut into 1/2 inch (1.25 cm) cubes; 4 cups (1 L) loosely packed chopped Romaine Lettuce (4 oz/125 g) 1/2 medium Cucumber, peeled and chopped; 1/2 (14 oz/400 g) can quartered Artichoke Hearts, drained and rinsed; 16 small Turkey Pepperoni slices, chopped; 2 tbsp (30 mL) white Balsamic Vinegar; 1 tbsp (15 mL) Canola Oil; 1 medium Garlic clove, minced; 3/4 - 1 1/2 tsp (4-7 mL) chopped fresh Tarragon OR 1/4 - 1/2 tsp (1-2 mL) dried Tarragon, crumbled; 1/4 tsp (1 mL) coarsely ground Black Pepper; 1 oz (28 g) reduced fat or regular Blue Cheese, crumbled

Directions: Place bread cubes on a baking sheet. Place in a cold oven and turn oven on to 350F (175C). Bake 10 minutes or until lightly golden. Turn off oven. Place bread cubes on separate plate to cool quickly. Meanwhile combine the lettuce, cucumber, artichokes, and pepperoni in a salad bowl. Combine the vinegar, canola oil, garlic, tarragon and pepper in a small jar, secure lid and shake vigorously until well blended. Spoon the vinegar mixture evenly over the lettuce mixture, add the bread cubes and toss gently, yet thoroughly to blend well. Add the cheese and toss gently.