Italian Romaine Salad

A flavorful crunchy salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette that is ready in 20 minutes!


8 servings

Lemon Vinaigrette Ingredients

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper

Salad Ingredients

1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 (6 ounce) jar marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese


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

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.

Peel the onion; slice onion and separate into rings.

In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.

Sprinkle the croutons and cheese over the salad. Serve immediately.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

You can toss the salad in a large resealable food-safe plastic bag. Place all the ingredients in the bag, seal and shake until evenly distributed. Pour the tossed salad into the serving bowl.

Squeeze and measure juice by placing juicer over a measuring cup.

Pour vinaigrette over the salad in a large glass bowl. Toss with 2 large spoons until evenly coated.

Nutritional Information

Amount per serving: Calories 140 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 1/2 g, Trans Fat 1/2 g), Cholesterol 0 mg; Sodium 410 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g, Sugars 3 g), Protein 3 g; Exchanges: 1 1/2 Vegetable; 2 Fat; Carbohydrate Choices: 1/2

Recipe Courtesy Of

Betty Crocker

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