Ingredients
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1 head romaine lettuce
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6 scallions, finely sliced
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½ cup chopped fresh dill
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4 tablespoons olive oil
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2 tablespoons red wine vinegar
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salt and freshly ground black pepper to taste
Directions
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Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
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Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.
Cook’s Note
I particularly love this salad alongside roast or grilled meats.
If you want, chill the salad in the refrigerator for up to 2 to 3 hours before serving, but leave the oil, vinegar, salt, and pepper out until just before serving.
Nutrition Facts (per serving)
| 96 | Calories |
| 9g | Fat |
| 4g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 96 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 1g | 7% |
| Sodium 9mg | 0% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 1g | 2% |
| Vitamin C 18mg | 20% |
| Calcium 35mg | 3% |
| Iron 1mg | 6% |
| Potassium 204mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
