Crunchy Lemon Parmesan Salad
Crunchy lemon salad with parmesan that is light, flavorful, and perfect with chicken, fish, or vegetables!
Servings: 8 servings
Equipment
Ingredients
Instructions
- Rinse romaine and slice into quarters lengthwise and then chop into small leaves. Discard the ends. Add the lettuce to a salad spinner and spin to remove excess water.
- Add the lettuce to a large bowl with the remaining ingredients and toss until evenly combined.
Notes
- Using romaine hearts as opposed to a full head will give you a crunchier salad.
- I recommend serving this as soon as you’ve added the dressing as the weight of the olive oil and the acid in the lemon juice will cause the lettuce to start wilting a bit and deflate the salad.
- This recipe is simple, yet flavorful.
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 313mg | Fiber: 5g | Sugar: 3g
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