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 large head(s)
Fresh parsley
⅓ cup(s)
Fresh mint leaves
⅓ cup(s)
Dill
⅓ cup(s)
Scallions
⅓ cup(s), chopped or sliced
Extra virgin olive oil
⅓ cup(s)
Fresh lemon juice
3 Tbsp
Honey
2 tsp
Garlic clove
1 clove(s)
Dried oregano
1 tsp
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
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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