Serves: 4
Total Calories: 137

1 head Romaine lettuce, separated into leaves, rinsed, and spun dry
1 clove garlic, cut in half
1 bunch dill weed, freshly chopped
1 bunch scallion, both white and green parts, trimmed and finely chopped
1 to 2 lemon, cut in half
3 to 4 tablespoons olive oil, extra-virgin
salt and freshly ground black pepper, to taste
1/2 cup olives, Kalamata or Greek
4 to 6 ounces feta cheese, drained and thinly sliced

1. Cut the romaine leaves crosswise into 1/2-inch strips. Rub a salad bowl with the cut garlic. Add the romaine, dill, and scallions (see Note).

2. Just before serving, squeeze the lemon juice to taste over the salad and pour the oil on top. Season the salad generously with salt and pepper and toss well to mix. Garnish the salad with the olives and feta and serve.

Serves 4 to 6

Note: The salad can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.

Nutritional Facts:

Serves: 4
Total Calories: 137
Calories from Fat: 140

More Recipes from the The Barbecue Bible Cookbook:
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La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
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Moroccan Egglplant Salad / Salade d'Aubergines
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Quick Chaat Mix
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