Romaine Lettuce with Red Pepper and Olives

The Mediterranean flavors in this salad pair well with pasta and marinara sauce.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 46%
  • Fat: 2.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 5.4g
  • Fiber: 1.6g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 360mg
  • Calcium: 68mg


  • 4 cups (1-inch) chopped romaine lettuce
  • 1/3 cup (1/4-inch) diced red bell pepper
  • 1/4 cup (1/4-inch) diced red onion
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons coarsely chopped pitted kalamata olives
  • 1/4 teaspoon dried oregano
  • 1/4 cup fat-free Italian dressing


  1. Combine first 6 ingredients in a large bowl. Add dressing; toss well.
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Romaine Lettuce with Red Pepper and Olives Recipe at a Glance
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