INGREDIENTS
2
heads Hearts of romaine
1/2 cup
Carrots
1/2 cup
Cucumber
1/2 cup
Grape tomatoes
1/4
Vidalia onion or other sweet onion such as walla walla, medium
1 tbsp
Dijon mustard
1/4 tsp
Black pepper
1/4 tsp
Celery salt
1/4 cup
Granulated sugar
1 tsp
Kosher salt
1/2 cup
Apple cider vinegar
1/2 cup
Canola oil
1/2 cup
Olive oil
1/2 cup
Croutons
1/2 cup
Parmesan