Crisp Romaine and Herb Salad by Daphne Oz
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Serve this salad with Daphne's Chicken Shawarma Kebabs with Dill and Garlic Yogurt Sauce (search for the recipe in the WW app). Drizzling the dressing around the rim of the bowl helps the dressing to lightly coat the lettuce rather than soak the lettuce.
Ingredients
Romaine lettuce
2 small head(s), cored and chopped
Fresh parsley
⅓ cup(s), leaves
Fresh mint leaves
⅓ cup(s), torn if large
Fresh dill
⅓ cup(s), fronds
Scallions
⅓ cup(s), thinly sliced
Extra virgin olive oil
⅓ cup(s)
Fresh lemon juice
3 tbsp(s), or the juice of one lemon
Honey
2 tsp(s)
Garlic
1 clove(s), large, minced
Dried oregano
1 tsp(s)
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Instructions
1
To a large bowl, add the romaine, parsley, mint, dill, and scallions. Set aside.
2
In a small bowl, whisk together the olive oil, lemon juice, honey, garlic and oregano. Season with salt and pepper. Dress the salad right before serving by drizzling the dressing around the rim of the bowl and tossing gently to coat everything easily.
3
Serving size: about 2 cups
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