Romaine Salad with Lemon-Parmesan Dressing

recipe
Oil-packed sun-dried tomatoes add depth and flavor to this salad.

Yield:

10 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 54 %
Fat 2.3 g
Satfat 0.5 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 3.3 g
Fiber 1.8 g
Cholesterol 1 mg
Iron 1.2 mg
Sodium 102 mg
Calcium 57 mg

Ingredients

2 tablespoons grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 garlic clove, halved
18 cups torn romaine lettuce
5 oil-packed sun-dried tomato halves, drained and chopped

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Rub garlic halves on the inside of a salad bowl; discard. Add lettuce and tomatoes to bowl. Drizzle with dressing, tossing well to coat.

November 2002
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