A crispy romaine lettuce salad tastes fresh, supports the weight of heavy vegetables and handles rich, creamy dressings with ease. Try out these recipes before your greens wilt in the fridge.
23 Romaine Lettuce Salad Recipes That Make the Most of Your Greens
Updated on Oct. 11, 2024
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Chicken Caesar Salad
Ready in just 10 minutes, this classic chicken caesar salad features tender chicken breast, crisp romaine and a zesty homemade dressing. It’s a flavorful favorite you’ll want to make again and again.
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Apple Feta Salad
Total Time: 30 minutesMain Ingredients: Romaine, red leaf lettuce, walnuts, apple, feta cheese
Level: Intermediate
Sturdy ingredients like toasted walnut halves and chopped apples would easily crush red lettuce or collect in the bottom of the serving bowl once tossed. Pairing delicate greens with sturdy romaine, torn in pieces, keeps the salad light yet easy to mix.
“A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where I take it, I have to bring along copies of the recipe to hand out.” —Recipe contributor Marlene Clark, Apple Valley, California
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Lemon Artichoke Romaine Salad
Total Time: 15 minutesMain Ingredients: Romaine, plum tomatoes, water-packed artichoke hearts, olives
Level: Beginner
Marinated artichoke hearts have their place on a ready-to-eat snack board, but quartered artichoke hearts packed in saltwater give you more flavor control. Water-packed artichokes absorb the lemon juice and garlic in this salad’s dressing better than oily marinated ones would.
“I created this dish when I was trying to duplicate a very lemony Caesar salad. This version is not only delicious but more healthful, too.” —Recipe contributor Kathy Armstrong, Post Falls, Idaho
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Caesar Salad in Peppered Parmesan Bowls
Total Time: 35 minutesMain Ingredients: Romaine, Parmesan cheese, grape tomatoes, croutons
Level: Intermediate
Instead of tossing Parmesan with the romaine lettuce, shape it into homemade cheese bowls for an easy yet fancy Caesar salad presentation. Drape the melted cheese over an inverted ramekin, and it quickly hardens into crunchy, toasted serving cups.
“Edible salad bowls look impressive but are a cinch to make. It can be your little secret!” —Recipe contributor Melissa Wilkes, St. Augustine, Florida
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Simple Italian Salad
Total Time: 30 minutesMain Ingredients: Romaine, grape tomatoes, olives, red onion, pepperoncini
Level: Intermediate
The brined ingredients that often appear on an antipasto platter come together in a quick salad. The step that takes the most time—toasting bread cubes for homemade croutons—is well worth the extra few minutes.
“Homemade croutons star in this easy Italian salad recipe filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread.” —Recipe contributor Nancy Granaman, Burlington, Iowa
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Slow-Cooker Buffalo Chicken Salad
Total Time: 2 hours, 50 minutesMain Ingredients: Romaine, chicken breast, carrot, avocado, blue cheese
Level: Intermediate
Chicken slow-cooked in Buffalo wing sauce and ranch dressing mix shreds into tender pieces that hardly need further seasoning—although it’s delicious with blue cheese dressing. Cook up a double batch and use the extra in Buffalo chicken stuffed poblano peppers.
“My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve.” —Recipe contributor Shauna Havey, Roy, Utah
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Caesar Salad
Total Time: 10 minutesMain Ingredients: Romaine, lemon, Parmesan cheese, croutons
Level: Beginner
A forkful of Caesar salad just doesn’t taste right unless the dressing coats fresh, crisp romaine. If the outer leaves are soft and wilted, set them aside for a different romaine salad recipe and use just the inner ones to keep the greens as crunchy as the essential croutons.
“This crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It’s a fantastic salad to perk up any spring or summer meal.” —Recipe contributor Schelby Thompson, Camden Wyoming, Delaware
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Grilled Steak and Mushroom Salad
Total Time: 30 minutesMain Ingredients: Romaine, sirloin steak, mushrooms, red wine vinegar
Level: Intermediate
Steak and meaty mushrooms pair together in a filling salad served as a one-bowl meal. The dressing ingredients are duplicated in the paste that you brush on the grilling meat, doubling the flavor.
“My husband loves this salad, especially during summer. He says he feels as if he’s eating a healthy salad and getting his steak too! I always serve it with some fresh homemade bread.” —Recipe contributor Julie Cashion, Sanford, Florida
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BLT Turkey Salad
Total Time: 20 minutesMain Ingredients: Romaine, turkey, tomatoes, mixed cheeses, bacon
Level: Intermediate
When you want to skip the bread, or savor just a little on the side, this bacon, romaine and tomato salad replaces the classic sandwich. Turkey bumps up the healthy protein, and blending yogurt with mayonnaise and part-skim mozzarella with cheddar cheese keeps the calories low.
“This variation of a BLT salad goes great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters.” —Recipe contributor Sherry Conley, Noel, Nova Scotia
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Grilled Romaine Salad
Total Time: 20 minutesMain Ingredients: Romaine, green onions, plum tomatoes, cucumber
Level: Beginner
Halved romaine hearts have enough structure that you can place them on a hot grill until char marks show. While the grill is fired up, it’s a great excuse to make these twists on grilled meats.
“For a great-tasting salad, try this recipe on the grill! It’s equally good with any dressing of your choice.” —Recipe contributor Susan Court, Pewaukee, Wisconsin
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Super Italian Chopped Salad
Total Time: 25 minutesMain Ingredients: Romaine, chickpeas, marinated artichoke hearts, green pepper, mixed deli meats
Level: Intermediate
Instead of shredding or slicing, cube or dice most ingredients in this chopped salad into bite-sized pieces that are easily speared with a fork. For this antipasto-inspired salad, you even chop the ham, hard salami, pepperoni and provolone cheese.
“Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite.” —Recipe contributor Kim Molina, Duarte, California
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Grilled Salmon Salad
Total Time: 30 minutesMain Ingredients: Romaine, salmon fillets, cucumber, cherry or grape tomatoes, red onion
Level: Intermediate
Garlic-rubbed salmon marinated briefly in teriyaki sauce caramelizes slightly while on the grill. Serve it in portions or flaked on a simple romaine salad with your choice of dressing and, if you like, garnished with crumbled feta cheese, fresh dill and lemon slices.
“Try this grilled salmon salad with your favorite herb vinaigrette or creamy Caesar salad dressing. Add berries during the summer months when they are in season or citrus when berries aren’t available.” —Recipe contributor Susan Bronson, Rhinelander, Wisconsin
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South-of-the-Border Chicken Salad with Tequila Lime Dressing
Total Time: 30 minutesMain Ingredients: Romaine, chicken breast, plum tomatoes, corn, black beans
Level: Intermediate
Shredded cooked chicken breast seriously stands out when you toss it with romaine, tomatoes, avocado, corn, black beans, queso fresco, cilantro and green onions. Pour on the citrusy dressing, mellowed slightly by tequila and honey, for a flavor-packed meal in a bowl.
“Add a burst of color to your table with this main-dish salad that tastes like a fiesta. For a simple garnish sprinkle salad with lightly crushed tortilla chips.” —Recipe contributor Annette Hottenstein, Cockeysville, Maryland
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Veggie Nicoise Salad
Total Time: 1 hour, 5 minutesMain Ingredients: Romaine, kidney beans, red potatoes, asparagus, green beans
Level: Intermediate
Nicoise salad usually features tuna or anchovies, but the other core ingredients form the base of this vegetarian version. Kidney beans and eggs provide the protein while marinated artichoke hearts and olives add the salad’s traditional brininess to a colorful array of fresh vegetables.
“More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare.” —Recipe contributor Elizabeth Kelley, Chicago, Illinois
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Mediterranean Romaine Salad
Total Time: 30 minutesMain Ingredients: Romaine, marinated artichoke hearts, roasted sweet red peppers, cucumber, olives
Level: Intermediate
This crunchy salad pairs homemade croutons with fresh cucumber, celery and red onion, all tossed with crisp romaine. Before you reach for a pricey jar of roasted sweet red peppers, learn how to roast peppers yourself.
“This easy salad is my standard. I always make sure I have the ingredients on hand so I can whip it up anytime.” —Recipe contributor Trisha Kruse, Eagle, Idaho
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Fattoush Salad
Total Time: 25 minutesMain Ingredients: Romaine, pita bread, tomatoes, cucumbers, radishes
Level: Intermediate
For a Middle Eastern twist on bread salad, this recipe bakes pita breads until crispy and then tosses them with raw vegetables. Key aromatics include fresh parsley and mint in the salad and ground sumac in the dressing.
“This type of bread salad is very popular in the Middle East. It uses sumac, which is a distinctive spice that adds an acidic flavor to dishes, as does lemon juice.” —Recipe contributor Stephanie Khio, Bloomingdale, Illinois
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Cheeseburger Bowl
Total Time: 35 minutesMain Ingredients: Romaine, ground beef, mixed greens, tomato, chopped dill pickles
Level: Intermediate
When you crave a cheeseburger but are cutting back on gluten and carbs, this salad turns grilled ground beef into a bunless meal. We love topping the bowl with crushed potato chips for a salty garnish.
“This recipe is a unique and lighter way to enjoy an American summer staple. You can also make the dressing with ranch dressing, 1 tablespoon of yellow mustard and 1 tablespoon of ketchup.” —Recipe contributor Laurie Rogerson, Ellington, Connecticut
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Chicken Taco Salad
Total Time: 3 hours, 10 minutesMain Ingredients: Romaine, chicken breast, taco seasoning, chicken broth
Level: Intermediate
Put a new spin on the standard beef-based taco salad with this chicken variation. The well-seasoned chicken and fresh romaine form the base for an array of toppings like avocado, cheddar cheese, tomato and green onions, plus the salad dressing of your choice.
“We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings.” —Recipe contributor Karie Houghton, Lynnwood, Washington
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Vegan Taco Salad
Total Time: 30 minutesMain Ingredients: Romaine, vegetarian meat crumbles, black beans, tortilla chips, corn
Level: Intermediate
Eating vegan doesn’t mean you have to miss out on the taco salad fun. This recipe will even have meat lovers dishing out seconds. Here’s how to cut an avocado for pretty presentation.
“The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you’ll love the crunch of the tortilla chips with the sweet, crisp lettuce and “meaty” crumble mixture.” —Taste of Home Test Kitchen
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Barbecue Pork Cobb Salad
Total Time: 4 hours, 30 minutesMain Ingredients: Romaine, pork tenderloin, plum tomatoes, hard-boiled eggs, avocados
Level: Intermediate
Cobb salad is a chopped salad that typically includes lettuce, chicken, bacon, hard-boiled eggs, tomatoes, avocado, blue cheese and a red wine vinaigrette. For this version, pork tenderloin slow-cooked in barbecue sauce and spices replaces the standard meats.
“My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It’s as satisfying as it is scrumptious.” —Recipe contributor Shawn Carleton, San Diego, California
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Shrimp Salad with Hot Honey Avocado Dressing
Total Time: 25 minutesMain Ingredients: Romaine, mango, sweet red pepper, shrimp, pepitas
Level: Intermediate
Beyond the main ingredients in this salad, the secret is in the oil- and dairy-free dressing. Avocado provides the creamy fat, the same way it does in chocolate-avocado mousse.
“This light main dish salad with shrimp uses avocado in place of oil in the dressing and hot honey for a kick. Mix and match your favorite toppings to make this salad your own. Sometimes I like to add sliced black olives and green onions. Plain water can be used in place of the mango sparkling water.” —Recipe contributor Jeanne Holt, Mendota Heights, Minnesota
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Salmon Caesar Salad
Total Time: 30 minutesMain Ingredients: Romaine, French bread, salmon fillets, Parmesan cheese
Level: Intermediate
Every element of this Caesar salad variation is made from scratch, yet this light meal is on the table in 30 minutes. Freshly baked croutons and homemade Caesar dressing shine when paired with the simple trio of skillet-cooked salmon, romaine and Parmesan cheese.
“The salmon in this easy salmon Caesar salad is lightly seasoned with salt and pepper. This makes the crunchy garlic-salt croutons stand out even more.” —Taste of Home Test Kitchen
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Copycat Olive Garden Salad and Dressing
Total Time: 20 minutesMain Ingredients: Romaine, plum tomatoes, olives, Parmesan cheese, pepperoncini
Level: Beginner
If you learned to love salad by eating the Italian mix that Olive Garden includes with some of its lunch and dinner specials, this recipe is for you. It hits all the key ingredients, including croutons, red onion and carrot for bonus crunchiness.
“Make your favorite Olive Garden salad at home in just 20 minutes with this fresh and creamy recipe. This copycat recipe is sweet, tangy and textured just like the original.” —Taste of Home Test Kitchen
Romaine Lettuce Salad FAQ
How do you wash romaine lettuce?
Whole oblong romaine heads flair at the top but remain tight at the base and trap soil and grit near the stem. Even if you buy “ready to eat” romaine leaves, here’s the gross truth about pre-washed lettuce: Even triple-rinsed greens often have traces of chemicals, bacteria and pesticides.
To wash romaine, separate the leaves, swirl them in a sink full of cold water, let them soak briefly and then dry them thoroughly. If you don’t have a salad spinner, check out our hack for how to wash salad greens and dry them using kitchen towels and a plastic bag.
How do you chop romaine lettuce for salads?
How you prepare romaine for salads usually depends on preference. Some people like their lettuce neatly chopped or shredded, others prefer torn greens and some even just tear the largest leaves in romaine hearts in half and leave the rest whole. If you fall in the uniform pieces group, here’s how to shred lettuce three ways: using a knife, a box grater or a food processor.
Chopped romaine will last in the refrigerator for up to a week. Place it in a slightly open resealable plastic bag bag lined with a couple of paper towels. Here are a few other ways to keep lettuce fresh.
What’s the best way to store leftover romaine salad?
Dressed romaine salad never stores well, because any acid in the dressing—including vinegar, lemon juice, mayonnaise and mustard—wilts the greens and makes them and other fresh and delicate ingredients slimy. If you expect to have leftovers, mix up all of the fresh and dry ingredients, but toss just what you plan to eat immediately with any proteins, wet ingredients and dressing. Wet ingredients include juicy fruit, briny elements like artichokes and olives and cooked add-ins like mushrooms.
Ultimately, the more ingredients you store separately, the better your salad will taste a day or two later. Croutons stay crunchy, shredded cheese resists clumping and well-dried romaine lasts up to a week in the refrigerator when properly stored, such as in a lettuce produce keeper.
