| 2 | large bunches romaine, torn into bite-size pieces (20 cups) |
| 2 | cups pitted jumbo ripe olives |
| 1/2 | cup lemon juice |
| 1/4 | cup olive or vegetable oil |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 4 | cloves garlic, finely chopped |
| 1 | cup seasoned croutons |
| 2/3 | cup freshly shredded Parmesan cheese |
| 1. | Place romaine and olives in large glass or plastic bowl. |
| 2. | Shake lemon juice, oil, salt, pepper and garlic in tightly covered container. Pour over romaine mixture; toss. |
| 3. | Sprinkle with croutons and cheese. Serve immediately. |
|
| Ripe olives add color and flavor to this romaine salad. Add olives only if your guests like them in salads. |
Nutrition Information:
80 ( 55 ); 7 g ( 2 g); 5 mg; 340 mg; 5 g ( 2 g); 3 g 32 %; 32 %; 10 %; 8 % 1 ; 1