Romaine Salad (Marouli Salata)

March/April 1994, EatingWell for a Healthy Heart Cookbook (2008)

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

Romaine Salad (Marouli Salata)

Makes: 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
  • 2/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint


  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.

Tips & Notes

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


Per serving: 46 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 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

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