Type: Leafy Green Vegetable
Flavor: very tender, subtle bitter/sweet flavor
Use: Consumed raw or cooked
Grown by: Horticulture Research Station
Short Term Storage: Romaine is very fragile and its leaves wilt quickly. It should be stored unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days)
Preparation: Wash leaves under cool running water to remove dirt before cooking or eating.
Pairing: Romaine leaves are great to use as wraps for fresh cheese, tacos, or egg salad. It also makes the perfect salad base and can be topped with almost any fruits, nuts, or dressing for a refreshing salad. Butter lettuce is great on sandwiches as well. It can also be used on top of pizza, or in stir fry, pasta, and soup dishes to add color and flavor.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. Red leaf butter lettuce is rich in calcium, magnesium, and potassium
**What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
1.Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
3 Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
25 m 4 servings 515 cals
3 cups torn romaine lettuce leaves
1 cup chopped English cucumber
2 green onions, chopped
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 large carrot, peeled and sliced thin
1 Granny Smith apple, sliced thin
1 cup fresh blueberries
1/2 cup walnuts
2/3 cup crumbled feta cheese
3 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup grapeseed oil
2 tablespoons poppy seeds
Prep: 25 m
Ready In: 25 m
Toss the romaine lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl. Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
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Per Serving: 515 calories; 44.7 g fat; 25.3 g carbohydrates; 8.4 g protein; 22 mg cholesterol; 483 mg sodium. Full nutrition