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Romaine Lettuce with Red Pepper and Olives

Romaine Lettuce with Red Pepper and Olives

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

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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Romaine Lettuce with Red Pepper and Olives recipe

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