Romaine Salad (Marouli Salata)

From EatingWell: March/April 1994, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

10 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (88% daily value), Vitamin C (40% dv), Folate (26% dv).

Exchanges: 1 vegetable, 1 fat