Rating: 4 stars
1 Ratings
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To shred the romaine, stack the leaves; then roll up lengthwise and slice crosswise. This is known as a chiffonade. Serve with ham, pork, or chicken.

Recipe by Cooking Light May 2000


Credit: Randy Mayor

Recipe Summary

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and thyme; sauté 5 minutes or until tender. Add peas, broth, sugar, and salt, and bring to a boil. Reduce heat, and simmer 15 minutes or until peas are tender.

  • Stir in 1/2 teaspoon butter, lettuce, and parsley. Remove from heat, and sprinkle with pepper.

Nutrition Facts

69 calories; calories from fat 16%; fat 1.2g; saturated fat 0.7g; mono fat 0.3g; poly fat 0.2g; protein 3.8g; carbohydrates 11.1g; fiber 2.6g; cholesterol 3mg; iron 1.1mg; sodium 201mg; calcium 29mg.