Romaine Salad with Lemon-Parmesan Dressing

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


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note