Crisp Romaine and Herb Salad by Daphne Oz

3
Point(s)
Total Time
15 min
Prep
15 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 head(s), cored and chopped

Fresh parsley

cup(s), leaves

Fresh mint leaves

cup(s), torn if large

Dill

cup(s), fronds

Uncooked scallion(s)

cup(s), thinly sliced

Extra virgin olive oil

cup(s)

Fresh lemon juice

3 Tbsp, or the juice of one lemon

Honey

2 tsp

Garlic clove

1 clove(s), minced

Dried oregano

1 tsp

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