Romaine Salad (Marouli Salata)

Romaine or Cos lettuce may have originated on the island of Cos.

Recipe 10 servings; Active Time: 15 minutes; Total Time: 15 minutes

INGREDIENTS

3 tablespoons balsamic vinegar, or lemon juice

2 tablespoons extra-virgin olive oil

Salt & freshly ground pepper to taste

2 teaspoons ouzo (anise-flavored liqueur), optional

1 clove garlic, halved, cut sides scored with a knife

12 cups torn, washed romaine lettuce, (2 small heads)

1 small bunch scallions, trimmed and sliced

2/3 cup finely chopped fresh parsley

1/3 cup finely chopped fresh dill

1 tablespoon finely chopped fresh mint

PREPARATION

Mix vinegar or lemon juice, oil, salt, pepper and ouzo, if using, in a small bowl or jar. Rub a large salad bowl with the scored sides of garlic. Place romaine, scallions, parsley, dill and mint in the bowl. Drizzle the dressing over the salad, toss and serve.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate the dressing for up to 8 hours

NUTRITION

Per serving: 46 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 40 mg sodium; 225 mg potassium.

Nutrition Bonus: Vitamin A (88% daily value), Vitamin C (40% dv), Folate (26% dv).

Exchanges: 1 vegetable, 1 fat