Salad: United States – Romaine and Parmesan Salad with Balsamic Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Romaine and Parmesan Salad with Balsamic Glaze recipe
Serving Size: 4
Approximate Time
Prep 5 min
Cook 0 min
Total 5 min

Ingredients

1 head romaine lettuce, torn into bite-sized pieces
1 / 3 cup (30 g) shredded Parmesan cheese
1 / 3 cup (80 ml) balsamic glaze
1 / 4 cup (30 g) pine nuts, toasted
Salt and black pepper to taste

Instructions

1. Arrange the romaine lettuce in a salad bowl and sprinkle with shredded Parmesan cheese.
2. Drizzle the balsamic glaze over the salad and top with toasted pine nuts. Finish with a pinch of salt and black pepper. Serve immediately.
Estimated Nutritional Information*

Per serving | Servings: 4

Calories: 82 kcal
Carbohydrates: 2 g
Protein: 3.2 g
Fat: 7.2 g
Saturated fat: 1.5 g
Cholesterol: 6 mg
Fiber: 0.3 g
Sugar: 0.3 g
Sodium: 135 mg
Potassium: 58 mg
Calcium: 65 mg
Iron: 0.45 mg
Vitamin A: 20 µg RAE
Vitamin C: 0.1 mg
Vitamin D: 0 µg

Generated: 2026-11-05T19:35:53+00:00

*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.

Recipe Metadata
Recipe ID
1574
Country
United States
Region
California
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1574

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!