Romaine Salad With Tangy Lemon-Dijon Dressing

HOWARD L. PUCKETT

Dress up a basic romaine lettuce salad with red onion and a homemade lemon and mustard dressing.

Yield: 4 servings (serving size: 1 1/2 cups salad and 1 1/2 tablespoons croutons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 44%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 9.3g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 524mg
  • Calcium: 46mg

Ingredients

  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 8 cups torn romaine lettuce
  • 1/4 cup finely chopped red onion
  • Cracked pepper (optional)
  • 6 tablespoons plain croutons

Preparation

  1. Combine first 7 ingredients in a small bowl, and stir with a whisk until well-blended. Combine lettuce and onion in a bowl. Drizzle dressing over salad; toss well. Top with croutons. Sprinkle with cracked pepper, if desired.
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