Romaine Salad (Marouli Salata)
http://www.eatingwell.com/recipes/romaine_salad_marouli_salata.html
From EatingWell: March/April 1994, EatingWell for a Healthy Heart Cookbook (2008)Romaine or Cos lettuce may have originated on the island of Cos.
10 servings | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 3 tablespoons balsamic vinegar, or lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt & freshly ground pepper to taste
- 2 teaspoons ouzo (anise-flavored liqueur), optional
- 1 clove garlic, halved, cut sides scored with a knife
- 12 cups torn, washed romaine lettuce, (2 small heads)
- 1 small bunch scallions, trimmed and sliced
- 2/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
Preparation
- Mix vinegar or lemon juice, oil, salt, pepper and ouzo, if using, in a small bowl or jar. Rub a large salad bowl with the scored sides of garlic. Place romaine, scallions, parsley, dill and mint in the bowl. Drizzle the dressing over the salad, toss and serve.
Nutrition
Per serving : 46 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 2 g Fiber; 40 mg Sodium; 225 mg Potassium
Exchanges: 1 vegetable, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing for up to 8 hours