Romaine Salad (Marouli Salata)

Romaine Salad (Marouli Salata)

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From: EatingWell Magazine, March/April 1994

Romaine or Cos lettuce may have originated on the island of Cos.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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
  • ⅔ cup finely chopped fresh parsley
  • ⅓ cup finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint


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  1. 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.
  • Make Ahead Tip: Cover and refrigerate the dressing for up to 8 hours

Nutrition information

  • Per serving: 44 calories; 3 g fat(0 g sat); 2 g fiber; 4 g carbohydrates; 1 g protein; 91 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 5,409 IU vitamin A; 10 mg vitamin C; 35 mg calcium; 1 mg iron; 40 mg sodium; 199 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Folate (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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