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Lucy’s Romaine Salad

  • Author: Liz
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x


Fresh ingredients and a delicious dressing!  Easy to make and pairs with most any entree.



Vinaigrette Dressing:

  • 2 Tbl Italian Herbs OR 1 tsp each dried parsley, basil, oregano, garlic, salt, pepper
  • 1/4 cup red wine vinegar
  • 3/4 extra virgin olive oil
  • 1 1/2 tsp honey


  1. 1 head romaine lettuc (or 3 hearts of Romaine), cleaned and cut into large bite sized pieces
  2. 1 red bell pepper, chopped or sliced
  3. 1 cup chopped or sliced cucumber
  4. Approx 2/3 cup julienned carrots (can be bought already prepped)
  5. Approx 2/3 cup grape tomatoes, halved (or tomatoes of your choice, bite size)
  6. Approx 1/2 cup pitted kalamata olives (or olives of your choice)

Approx 2/3 cup cubed or crumbled feta, add more to tasteMae


  1. Make the dressing:  Combine all ingredients in a medium bowl and whisk until smooth and emulsified.
  2. Make the salad:  Place all the salad ingredients in a large bowl.  Add about half the dressing and toss well.  Add more dressing to taste.  Do not overdress the salad!
  3. Test for seasoning, add salt & pepper if necessary.
  4. Enjoy!


Recipes always call for seeding things.  I see no sense in seeding cucumbers or tomatoes, unless your guest or you cannot eat seeds.  Why waste the time to remove what Mother Nature created?

  • Prep Time: 20 minutes
  • Category: Salad
  • Method: toss
  • Cuisine: Salad

Keywords: Salad, Romaine, Romaine salad, tossed salad



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.