- 1 small head romaine lettuce, quartered lengthwise
- ?1 tablespoon seedless raspberry jam
- 4 tablespoons red wine vinegar
- 1 teaspoon olive oil
- Black pepper to taste
- Pinch of dried oregano
- 1 cup chopped tomatoes
- 1/4 cup chopped red onion
- Rinse lettuce thoroughly under cold, running water. Pat it dry with paper towels and refrigerate until ready to serve.
- In a small mixing bowl, mix jam, vinegar, oil, and seasonings.
- Place romaine hearts on a chilled salad plate and spoon dressing over the top. Garnish with chopped tomatoes and red onions and serve.
Serves 2. Each serving contains 94 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 21 mg sodium, 18 g carbohydrate, 4 g dietary fiber, 11 g sugar, and 3 g protein.
Each serving also has 280% DV vitamin A, 25% DV vitamin C, 6% DV calcium, and 11% DV iron.
Romaine lettuce is perfect for March salads. It’s hearty, sturdy, and perfectly crunchy — try it today!
Once you make your own salad dressing, you’ll never go back to packaged versions. This fresh and bright dressing is also way lower in sugar, sodium, and fat than almost any dressing you’d find in the store.
Mix up the flavors with different kinds of jam and vinegar. Try pairing seedless strawberry jam with balsamic vinegar, or apricot jam with cider vinegar. The possibilities are endless!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.