Chopped Romaine Salad

 Recipe
Photo: Randy Mayor; Styling: Claire Spollen

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Fat 3.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 126 mg
Calcium 0.0 mg

Ingredients

1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon chopped fresh oregano
1/4 teaspoon grated lemon rind
1/4 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup quartered cherry tomatoes
1/4 cup vertically sliced red onion

Preparation

Combine olive oil, vinegar, oregano, lemon rind, and salt in a large bowl, stirring with a whisk. Add romaine lettuce, tomatoes, and onion; toss gently to coat.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

July 2014
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