1 large head of romaine lettuce, torn into bite sized pieces
2 cloves garlic, crushed
1 medium lemon, cut in half
2 tbsp olive oil
3 tbsp fresh grated low fat or reduced fat Parmesan cheese
salt and pepper to taste
In a large bowl, press the two cloves of garlic, then using a piece of waxed paper to hold the garlic, rub the bowl with the garlic until well coated.
Add the Romaine, and toss well so that the lettuce is coated with the garlic. Squeeze the lemon over the lettuce. Pour the olive oil over the lettuce and toss well. Sprinkle Parmesan, salt and pepper over salad and toss again.
Can be topped with crumbled turkey bacon and some reduced fat croutons.
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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