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Italian Romaine Salad

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Italian Romaine Salad
  • Prep 20 min
  • Total 20 min
  • Servings 8
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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!
By Betty Crocker Kitchens
Updated Aug 3, 2010

Ingredients

Lemon Vinaigrette

  • 1 or 2 medium lemons
  • 2 cloves garlic or 1/4 teaspoon garlic powder
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 1 large bunch or 2 small bunches romaine lettuce
  • 1 small red onion
  • 1 cup pitted kalamata olives or pitted jumbo ripe olives
  • 1 jar (6 oz) marinated artichoke hearts, undrained
  • 1/2 cup seasoned croutons
  • 1/3 cup shredded Parmesan cheese

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Peel the onion; slice onion and separate into rings.
  • 4
    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.
  • 5
    Sprinkle the croutons and cheese over the salad. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

140 Calories, 10g Total Fat, 3g Protein, 8g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
410mg
17%
Potassium
230mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
10%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
40%
40%
Calcium
10%
10%
Iron
8%
8%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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