Thursday, October 2, 2008


Prep time: 10 minutes


  • 10 big leaves of romaine lettuce - washed, dried, and torn into small pieces
  • 1 tsp. olive oil
  • 2 tsp. parmesan cheese
  • 1/2 tsp. garlic salt (replace with garlic powder to uphold flavor and to cut down on sodium)
  • 1/4 tsp. ground black pepper


  1. Mix lettuce and other ingredients in salad bowl.
  2. Refrigerate until serving.

Serves: 4

Serving size: 2 1/2 leaves

Nutritional analysis (per serving):

19 calories
0.7 g protein
1.4 g fat
1.2 g carbohydrate
0.6 g fiber
0.7 mg cholesterol
200 mg sodium
18 mg calcium
0.4 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.


Chop up and add tomatoes and use 1/2 tsp. olive oil instead. The juice from the tomatoes will help keep the lettuce leaves moist.

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