Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing (Robert Irvine) Recipe

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Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing (Robert Irvine)
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Ingredients:

Directions:

  1. For the raspberry vinaigrette:
  2. Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
  3. Wash and dry the blender to have it ready to prepare the other dressing.
  4. For the creamy Italian dressing:
  5. Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
  6. For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.05 Kcal (2001 kJ)
Calories from fat 417.21 Kcal
% Daily Value*
Total Fat 46.36g 71%
Cholesterol 5.21mg 2%
Sodium 451.94mg 19%
Potassium 98.52mg 2%
Total Carbs 12.96g 4%
Sugars 4.46g 18%
Dietary Fiber 1.05g 4%
Protein 4.02g 8%
Vitamin C 4.8mg 8%
Iron 0.8mg 4%
Calcium 91.3mg 9%
Amount Per 100 g
Calories 299.62 Kcal (1254 kJ)
Calories from fat 261.49 Kcal
% Daily Value*
Total Fat 29.05g 71%
Cholesterol 3.27mg 2%
Sodium 283.25mg 19%
Potassium 61.75mg 2%
Total Carbs 8.12g 4%
Sugars 2.8g 18%
Dietary Fiber 0.66g 4%
Protein 2.52g 8%
Vitamin C 3mg 8%
Iron 0.5mg 4%
Calcium 57.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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