Recipe Image

Chopped Romaine Salad

  • 20 m
  • 20 m
Diabetic Living Magazine
“This quick-and-easy chopped romaine salad is a great choice when you need to round out a meal.”


    • 8 cups chopped romaine lettuce
    • ½ cup coarsely chopped fresh basil
    • 1 cup cherry tomatoes or grape tomatoes, halved
    • ½ cup coarsely shredded carrot
    • 3 tablespoons slivered almonds, chopped walnuts, or pine nuts, lightly toasted (see Tip)
    • ⅔ cup desired low-calorie vinaigrette or salad dressing


  • 1 In a large bowl toss together lettuce and basil. Divide among six serving plates. Top evenly with tomatoes, carrot, and almonds. Drizzle with vinaigrette or dressing.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • Serve with Horseradish BBQ Topped Mini Meat Loaves and Warm Spiced Apples (see associated recipes).
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