Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Shredded Romaine and Baby Arugula Salad with Spring Onions, Dill, and Lemon Vinaigrette Recipe
Apr 21, 2011 @ 1:55 AM
Posted by
Daily Value: 6%
Servings: 4
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 128Daily Value: 6%
Servings: 4
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 14g | 21% |
| Saturated | 2g | 9% |
| Carbs | 2g | 1% |
| Fiber | 1g | 3% |
| Sugars | 1g | 0% |
| Protein | 1g | 1% |
| Sodium | 81mg | 3% |
| Calcium | 24mg | 2% |
| Magnesium | 7mg | 2% |
| Potassium | 71mg | 2% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 0% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 10mg | 17% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 14µg | 4% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 25µg | 32% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Allison Beck
A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the lettuce for added flavor and texture in this recipe, he has also used chunks of endive. — Allison Beck
INGREDIENTS
- 2-3 hearts of romaine
- 2 cups baby arugula
- 2 tablespoons scallions, washed and trimmed
- 1 bunch fresh dill, stems removed and chopped
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- Coarse salt, to taste
- Freshly ground pepper, to taste
DIRECTIONS
Separate the romaine leaves. Trim off any damaged parts and wash well under cold running water. Pat dry.
Lay 3-4 leaves on top of one another on a clean cutting board. Using a very sharp knife, cut the leaves crosswise into almost paper-thin strips. Place the shredded romaine strips in a large bowl and continue stacking and cutting until all of the romaine has been shredded. Add the arugula and toss until thoroughly combined.
Slice the scallions crosswise on a diagonal and add them to the romaine. Add the dill and toss to combine.
Drizzle the lettuce mixture with the olive oil and lemon juice. Season with salt and pepper to taste and toss to combine. Serve immediately.
Recipe Details
Servings: 4
