Romaine Hearts with Lemon-Honey Vinaigrette | Midwest Living

Romaine Hearts with Lemon-Honey Vinaigrette

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Romaine Hearts with Lemon-Honey Vinaigrette

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  • Makes: 4 servings
  • Start to Finish 15 mins

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Colorful cherry tomatoes and tangy kalamata olives add great flavor and visual interest to this side salad.


  • 1 heart romaine lettuce ( 6 ounces)
  • 1/2 of a small red onion, cut into thin wedges
  • 1/2 cup red and/or yellow grape or cherry tomatoes, halved if you like
  • 8 -10 pitted kalamata olives or ripe olives
  • 1/2 cup purchased garlic or Parmesan croutons (optional)
  • Honey-Lemon Vinaigrette (recipe follows)


  1. Quarter heart of romaine lengthwise. Trim core at ends. Place 1 quarter on each salad plate. Top with onion wedges, tomatoes and olives. Sprinkle with croutons, if you like. Drizzle the Honey-Lemon Vinaigrette over all, passing any remaining vinaigrette. Makes 4 side-dish servings

Honey-Lemon Vinaigrette


  • 1/3 cup bottled balsamic vinaigrette
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard


  1. In a small bowl, whisk together balsamic vinaigrette, lemon juice, honey, and Dijon-style mustard. Makes about 1/2 cup.

Nutrition Facts

(Romaine Hearts with Lemon-Honey Vinaigrette)

Servings Per Recipe 4, cal. (kcal) 111, fiber (g) 2, Fat, total (g) 8, carb. (g) 11, sodium (mg) 390, pro. (g) 1

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