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    Romaine Hearts with Croutons and Coarse Mustard Vinaigrette View Edit
    Romaine Hearts with Greek Dressing View Edit

    Servings: Not specified

    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).
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