Salata Marouli Romaine Lettuce Salad Recipes

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ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

SALATA MAROULI (ROMAINE LETTUCE SALAD)



Salata Marouli (Romaine Lettuce Salad) image

Make and share this Salata Marouli (Romaine Lettuce Salad) recipe from Food.com.

Provided by Jellyqueen

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 head romaine lettuce
3 -4 scallions, chopped
2 -3 tablespoons fresh chopped dill
olive oil
vinegar
salt

Steps:

  • Wash the lettuce leaves very well under cold running water.
  • Chop the lettuce finely, and put it in a bowl.
  • To it, add the scallions and dill.
  • Add salt, olive oil, and vinegar to taste.
  • Traditionally, this salad has a tart flavor (a little extra vinegar).

Nutrition Facts : Calories 20.2, Fat 0.3, Sodium 9.7, Carbohydrate 4, Fiber 2.4, Sugar 1.4, Protein 1.4

TRADITIONAL GREEK SALAD



Traditional Greek Salad image

Called horiatiki, this lettuce-free salad made up of tomatoes, cucumber, bell pepper, onion, olives and feta is one of the most popular Greek dishes. It is traditionally served with bread, not pita.

Provided by Carolyn Casner

Categories     Healthy Salad Recipes

Time 20m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground pepper
2 ripe medium tomatoes, cut into 3/4-inch dice
1 ½ cups diced cucumber (3/4-inch)
1 cup diced green bell pepper (3/4-inch)
⅓ cup thinly sliced red onion
¼ cup quartered pitted Kalamata olives
½ cup diced feta cheese (2 1/2 ounces)

Steps:

  • Whisk oil, lemon juice, vinegar, oregano, salt and pepper together in a large bowl. Add tomatoes, cucumber, bell pepper, onion, olives and feta. Toss to coat.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 7.8 g, Cholesterol 16.7 mg, Fat 16.4 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 421.9 mg, Sugar 4.3 g

MAROULOSALATA (GREEK ROMAINE SALAD)



Maroulosalata (Greek Romaine Salad) image

In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.

Provided by Diana Moutsopoulos

Yield 6

Number Of Ingredients 6

1 head Romaine salad
6 medium scallions, finely sliced
½ cup chopped fresh dill
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  • 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.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 3.5 g, Fat 9.2 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 1 g

ROMAINE LETTUCE SALAD WITH CILANTRO DRESSING



Romaine Lettuce Salad With Cilantro Dressing image

Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course.

Provided by Chef Kate

Categories     Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 large romaine lettuce (ragged outer leaves discarded)
1 cucumber, peeled, seeded and julienned (any type)
4 large celery ribs, trimmed and julienned
20 fresh cilantro stems, leaves only
1/2 cup olive oil
1/4 cup cider vinegar
1/2 small white onion, finely chopped
1 teaspoon salt (to taste)
fresh ground black pepper

Steps:

  • Have ready a large bowl of ice water.
  • Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
  • In a salad bowl, combine the lettuce, cucumber, and celery.
  • In a blender, combine the cilantro and olive oil; process to a puree.
  • Add the remaining ingredients and blend until smooth.
  • Toss with the salad and serve.

Nutrition Facts : Calories 197.3, Fat 18.5, SaturatedFat 2.6, Sodium 435.6, Carbohydrate 7.4, Fiber 3.4, Sugar 3.2, Protein 2.1

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