Italian Romaine Salad

Name: Italian Romaine Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters seasoned croutons; 2 cloves garlic or 1/4 teaspoon garlic powder; 170 grams jar marinated artichoke hearts, undrained; 237 milliliters pitted kalamata olives or pitted jumbo ripe olives; 79 milliliters shredded Parmesan cheese; 0 teaspoons pepper; 1 small red onion; 1 large bunch or 2 small bunches romaine lettuce; 0 teaspoons salt; 2 Tbsps olive or vegetable oil

You can never have too many side dish recipes, so give Italian Romaine Salad a try. This recipe serves 8. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 109 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up salt, vegetable oil, jumbo olives, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices).

Ingredients you will need

Lemon

Roll

Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Garlic

Lemon

Juice

Shake

Cooking Oil

Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.

Ingredients you will need

Romaine

Shake

Water

Roll

Equipment you will use

Kitchen Towels

Paper Towels

Peel the onion; slice onion and separate into rings.

Ingredients you will need

Onion

In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients.

Ingredients you will need

Artichoke Hearts

Vinaigrette

Romaine

Olives

Onion

Shake

Equipment you will use

Bowl

Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.

Ingredients you will need

Vinaigrette

Equipment you will use

Tongs

Sprinkle the croutons and cheese over the salad.

Ingredients you will need

Croutons

Cheese

Serve immediately.

Equipment

Ingredients

Servings:

118milliliters

seasoned croutons 2cloves

garlic or 1/4 teaspoon garlic powder 170grams

jar marinated artichoke hearts, undrained 237milliliters

pitted kalamata olives or pitted jumbo ripe olives 79milliliters

shredded Parmesan cheese 0teaspoons

pepper 1small

red onion 1large bunch

or 2 small bunches romaine lettuce 0teaspoons

salt 2Tbsps

olive or vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.