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
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
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; 5409 IU vitamin A; 10 mg vitamin C; 35 mg calcium; 1 mg iron; 40 mg sodium; 199 mg potassium
Vitamin A (90% daily value), Vitamin C (40% dv), Folate (26% dv).