Romaine Hearts with Greek Dressing

Serves N/A

Edit Back to recipes

Directions

Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate. In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

Ingredients

  • 4 small hearts romaine lettuce
  • 12 rings thinly sliced red onion (about 1/4 medium onion)
  • 20 kalamata olives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Parsed from recipe text (no separate ingredient records).