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
More From Cooking Light
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
Ingredients
- 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
Preparation
- Combine first 6 ingredients in a large bowl. Add dressing; toss well.
Romaine Lettuce with Red Pepper and Olives Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: Mediterranean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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Autumn Salad with Red Wine Vinaigrette
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