Colorful cherry tomatoes and tangy kalamata olives add great flavor and visual interest to this side salad.
Quarter heart of romaine lengthwise. Trim core at ends. Place 1 quarter on each salad plate. Top with onion wedges, tomatoes and olives. Sprinkle with croutons, if you like. Drizzle the Honey-Lemon Vinaigrette over all, passing any remaining vinaigrette. Makes 4 side-dish servings
In a small bowl, whisk together balsamic vinaigrette, lemon juice, honey, and Dijon-style mustard. Makes about 1/2 cup.