Ingredients
✓ 4 cups Romaine Lettuce, washed and chopped
✓ 4 cups Iceberg Lettuce, washed and chopped
✓ 1 cup Cherry Tomatoes, halved
✓ 1/2 cup Red Onions, thinly sliced
✓ 1/2 cup Kalamata Olives, pitted and halved
✓ 1 cup Croutons
✓ 1/2 cup Grated Parmesan Cheese
✓ 1/2 cup Italian Dressing (store-bought or homemade)
Instructions
✓ Wash and chop 4 cups of romaine lettuce. Ensure it’s completely dry.
✓ Rinse 4 cups of iceberg lettuce thoroughly and chop into bite-sized pieces, free from wilting leaves.
✓ Halve the cherry tomatoes to maintain a good mix of colors in your salad.
✓ Thinly slice 1/2 cup of red onions using a sharp knife for even distribution.
✓ Halve and pit 1/2 cup of kalamata olives, ensuring there are no pits left behind.
✓ If using store-bought croutons, break them into smaller pieces; if homemade, follow your favorite recipe.
✓ In a large bowl, combine the chopped romaine and iceberg lettuces, followed by halved cherry tomatoes and sliced red onions.
✓ Gently mix in the pitted kalamata olives to ensure they are evenly distributed.
✓ Sprinkle 1 cup of croutons over the salad, then add 1/2 cup of grated Parmesan cheese for an extra layer of flavor.
✓ Drizzle 1/2 cup of Italian dressing over the top, ensuring it coats all ingredients thoroughly.
✓ Toss gently to combine and distribute the dressing evenly. Serve immediately while crisp and fresh.
Notes
Gently toss the salad to avoid breaking down the leaves. Use room temperature ingredients for better absorption.
- Prep Time: 15
- Category: Salad
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15