Romaine Salad With Lemon-Cumin Dressing
Published December 5, 1998
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
¼ cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons kosher salt
A few grinds fresh black pepper
⅔ cup vegetable oil
2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces
Nutritional analysis per serving (8 to 10 servings)
6 grams carbs; 164 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 16 grams fat; 4 grams fiber; 390 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.
Private Notes
Comments
Wow, way too salty. This is a recipe for salty olive oil.
I used 1 head of romaine and half the oil, and it was salty but edible! Great simple flavor. Def need to remember to half the dressing ingredients next time!
This one got rave reviews from company and a “picky” husband. I loved the simplicity. There are limited sides to serve with tacos, but this was perfect.