Romaine Hearts Mediterranean > Dr. Jennifer Bourst - Chiropractor in Winter Garden, FL

Nutritional Recipes

Thursday, December 02, 2010

295

INGREDIENTS
• 8 small hearts of romaine
• 1/2 medium red onion, thinly sliced into rings
• 1 1/4 cups kalamata olives
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

PREPARATION
1. Cut romaine hearts in half, leaving stem end intact. Top each with a few rings of onion; place 4 olives in a small pile on each plate. Whisk oil, juice, zest, oregano, salt and pepper in a bowl. Drizzle over each half.

The skinny
90 calories per serving, 9 g fat (0 g saturated), 1 g carbs, 1 g fiber, 0 g protein

Serves 8

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