Ingredients
- 2 (9-ounce) bags classic romaine salad mix, or 2 heads of romaine, chopped
- 1 cup cherry or grape tomatoes, halved, or 2 Roma tomatoes, sliced
- ¾ cup pepperoncinis
- ¾ cup large black olives
- ½ cup thinly sliced red onion
- ½ cup shredded or shaved Parmesan cheese*
- 1 cup croutons of choice**
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon fresh lemon juice
- 2 tablespoon mayonnaise***
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated or finely minced
- 1 teaspoon honey****
- ½ teaspoon fine salt + more to taste
- Pinch of black pepper
Instructions
- In a large bowl, combine the romaine salad mix, tomatoes, pepperoncinis, black olives, red onion, Parmesan, and croutons.
- In a small bowl, whisk together the dressing ingredients.
- Pour desired amount of dressing over the salad (recommend starting with about half of it) and toss gently to combine.
- Garnish with cracked black pepper and additional Parmesan cheese, if desired.
Notes
*For dairy-free, omit the Parmesan cheese
**For gluten-free, omit the croutons, or use gluten-free croutons
***For vegan, omit the Parmesan and use vegan mayo in the dressing
****For Whole30, omit the Parmesan and croutons in the salad, and omit the honey in the dressing
Store leftover salad in a covered container in the refrigerator for 1 day. Or, for fresher salad, store the salad ingredients and the dressing ingredients separately, and toss together only the amount you’ll eat in one sitting. Toss together when ready to serve.
Nutrition Information
- Serving Size: 1/8 of salad with dressing
- Calories: 172
- Fat: 13 g
- (Sat Fat: 3 g)
- Sodium: 585 mg
- Carbohydrate: 9 g
- (Fiber: 3 g
- Sugar: 2 g)
- Protein: 4 g
- Cholesterol: 8 mg