This romaine salad is refreshing and crunchy to the bite, filled with freshly diced bell pepper, roasted sunflower seeds, sliced olives, and shredded Parmesan cheese.
Ingredients
3heads of Romaine lettucechopped
20fresh whole basil leaves
12ouncesgrilled chicken stripsother options that work well: canned salmon and baked tofu
4ouncessliced olives
1large bell pepperred, orange, or yellow, diced
roasted sunflower seedsto taste
shredded Parmesan cheeseto taste
balsamic or citrus vinaigrette dressingto taste
Instructions
Distribute all of the ingredients evenly amongst 4 salad bowls. For the sunflower seeds and Parmesan cheese, grab a small handful to toss into each bowl. For the dressing, add about 2-3 tablespoons per bowl.
When ready to serve, toss the salad to fully mix all of the ingredients.
NUTRITION
185 kcal/serving
PHOTOS
NOTES & TIPS
Feel free to make substitutes to this recipe. You can treat it as a template. The basil can easily be omitted or substituted for various herbs you have lying around, and I often substitute the chicken for salmon. It’s easy to change things up if you get bored.