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Nutrition Facts
Serving Size 1 (112g) Recipe makes 6 servings
Calories 20
Calories from Fat 2		(14%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 279mg		7%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 2.4g	9%
	Sugars 1.4g
Protein 1.4g		2%
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Salata Marouli (Romaine Lettuce Salad)

Recipe #10939 | 10 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Aug 18, 2001

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Wash the lettuce leaves very well under cold running water.
2
Chop the lettuce finely, and put it in a bowl.
3
To it, add the scallions and dill.
4
Add salt, olive oil, and vinegar to taste.
5
Traditionally, this salad has a tart flavor (a little extra vinegar).

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Featured Reviews for This Recipe

From: SusieQusie

On Jan 12, 2007

Great new take on the can-be-boring-dinner-salad! My garden has a boom crop of dill but I had never thought of putting it in a salad. I put the oil & vinegar (white wine) on the table & let them drizzle as needed. Thanks for posting this!

1 person found this review helpful

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From: justcallmetoni

On Aug 6, 2006

I was so surprised how bright and flavorful this salad was with such a small list of ingredients. For me it gets 5-stars because the impact and taste (excellent) far exceed the effort involved in making the salad. Having read the other reviewer comments I was somewhat torn as to the best type of vinegar and eventually did half white vinegar and half white balsamic vinegar. I also used my olive oil mister which helped keep the calories very lowwhile adding a beautiful sheen to the lettuce.Thanks JQ.

1 person found this review helpful

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From: Montana Heart Song

On Mar 7, 2008

Great! I didn't have fresh dill so I soaked some in a little water and white vinegar, enough to make the dill moist. I tossed the romaine shreds in olive oil and then added the soaked dill and water, vinegar.Sliced the green onions paper thin and used most of the green stems. Tossed. Covered and chilled about 1 hour. Posted this way in case some chef do not have access to fresh dill. The taste was very refreshing! Thanks for posting.

1 person found this review helpful

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From: 'nora

On Dec 8, 2007

Great.. Love the light aspect of the entire salad.. I added fresh sliced mushrooms and croutons. I think the key is a quality vinegar.

1 person found this review helpful

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Read all 7 reviews