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Romaine Lettuce w/Tomato Vinaigrette (P, KLP, TNT)
Source: My recipe, Venezuelan inspired
Serves: 1

2 romaine hearts, washed and cut in 2" pieces
3 small seeded tomatoes, juice reserved
--OR 1 15-ounce can Italian peeled tomatoes
1 garlic clove
1-1/4" long strip of green bell pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup minced cilantro leaves

In the electric blender combine the tomatoes and their juice, the garlic, salt, and bell pepper and puree until smooth. Slowly add the olive oil.

Pour over the lettuce and sprinkle with the cilantro.

Posted by Elena Eder

Nutritional Info Per Serving: 321 Calories (kcal); 28g Total Fat; (74% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 1100mg Sodium