Tested till perfect Romaine Salad with Lemon Thyme Vinaigrette
Romaine Salad with Lemon-Thyme Vinaigrette
Photography by Ryan Brook

Romaine Salad with Lemon Thyme Vinaigrette

This lemony, crunchy romaine salad partners well with any casserole—and is lighter than traditional Caesar salad. Toss with croutons, sliced mushrooms, radishes, cucumbers, shaved fennel or whatever crunchy additions you like in your salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Sunday Suppers 2014

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Portion size 8


  • 1 head 1headromaine lettuce


  • 1/3 cup 1/3cupvegetable oil
  • 3 tbsp 3tbsplemon juice
  • 2 tsp 2tspchopped fresh thyme, (or 1/4 tsp/1 ml dried)
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
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Dressing: In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)

Tear lettuce into bite-size pieces to make 12 cups (3 L). In large bowl, toss romaine with dressing.

Nutritional Information PER SERVING: about

cal 96 pro 1g total fat 9g sat. fat 1g
carb 3g fibre 1g chol 0mg sodium 160mg

% RDI:

calcium 3 iron 7 vit A 22 vit C 37
folate 52
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