Romaine Hearts with Lemon-Honey Vinaigrette
Colorful cherry tomatoes and tangy kalamata olives add great flavor and visual interest to this side salad.
Ingredients
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1 heart romaine lettuce ( 6 ounces)
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1/2 of a small red onion, cut into thin wedges
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1/2 cup red and/or yellow grape or cherry tomatoes, halved if you like
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8 to 10 pitted kalamata olives or ripe olives
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1/2 cup purchased garlic or Parmesan croutons (optional)
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Honey-Lemon Vinaigrette (recipe follows)
Directions
1.
Quarter heart of romaine lengthwise. Trim core at ends. Place 1 quarter on each salad plate. Top with onion wedges, tomatoes and olives. Sprinkle with croutons, if you like. Drizzle the Honey-Lemon Vinaigrette over all, passing any remaining vinaigrette. Makes 4 side-dish servings
Honey-Lemon Vinaigrette
In a small bowl, whisk together 1/3 cup bottled balsamic vinaigrette, 2 tablespoons lemon juice, 1 tablespoon honey and 1 teaspoon Dijon-style mustard. Makes about 1/2 cup.
Nutrition information
Calories 111, Total Fat 8 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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