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Garlic and Romaine Salad (Crowd Size)

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  • Prep 15 min
  • Total 15 min
  • Servings 20
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Everyone will love this classic salad drizzled with lemony vinaigrette.
Updated Jun 29, 2006
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ripe olives add color and flavor to this romaine salad. Add olives only if your guests like them in salads.

Nutrition

80 Calories, 7 g Total Fat, 3 g Protein, 5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
55
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
340 mg
Potassium
220 mg
Total Carbohydrate
5 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
32%
32%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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