Chopped Romaine Salad

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Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 cup)
Bruce Weinstein and Mark Scarbrough
July 2014
RECIPE BY Cooking Light

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 3 cups chopped romaine lettuce
  • 1 cup quartered cherry tomatoes
  • 1/4 cup vertically sliced red onion

Nutritional Information

  • Calories 49
  • Fat 3.6g
  • Satfat 0.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 126mg
  • Calcium 0.0mg

How to Make It

Combine olive oil, vinegar, oregano, lemon rind, and salt in a large bowl, stirring with a whisk. Add romaine lettuce, tomatoes, and onion; toss gently to coat.

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