Italian Romaine Salad

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette – flavorful crunchy side dish ready in 20 minutes!

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Lemon Vinaigrette

or 2 medium lemons

cloves garlic or 1/4 teaspoon garlic powder

tablespoons olive or vegetable oil

1/4

teaspoon salt

1/4

teaspoon pepper

Salad

large bunch or 2 small bunches romaine lettuce

small red onion

cup pitted kalamata olives or pitted jumbo ripe olives

jar (6 oz) marinated artichoke hearts, undrained

1/2

cup seasoned croutons

1/3

cup shredded Parmesan cheese

Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
Peel the onion; slice onion and separate into rings.
In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
Sprinkle the croutons and cheese over the salad. Serve immediately.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Cook's Tips

To save time, purchase ready-to-use romaine that is washed and torn into bite-size pieces. You will need 10 cups, which is about 14 ounces.

Cook's Tips

You can toss the salad in a large resealable food-safe plastic bag. Place all the ingredients in the bag, seal and shake until evenly distributed. Pour the tossed salad into the serving bowl.

Squeezing Lemon Juice

Squeeze and measure juice by placing juicer over a measuring cup.

Tossing Romaine Salad

Pour vinaigrette over the salad in a large glass bowl. Toss with 2 large spoons until evenly coated.

Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 2 1/2g,
Trans Fat 1/2g),

Cholesterol 0mg;
Sodium 410mg;
Total Carbohydrate 8g

(Dietary Fiber 2g,
Sugars 3g),

Protein 3g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 1/2 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Italian Romaine Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens