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Sensation salad plates on small plates with boggle of dressing

Sensation Salad

Fresh lemon, garlic, and oil vinaigrette dressing tossed with chilled greens and Romano cheese create a salad that's sensational.
4.72 from 21 votes
Course: Salads
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 208kcal


For Dressing

  • ½ cup olive oil
  • ½ cup vegetable oil
  • ½ cup fresh lemon juice not bottled
  • 2 Tablespoons white wine vinegar
  • 5 cloves garlic smashed
  • 1 teaspoon salt
  • teaspoon black pepper

For Salad

  • 4-6 cups cold Romaine lettuce chopped into small pieces
  • ½ cup Italian flat leaf parsley, chopped
  • 1 cup grated fresh Romano or Parmesan cheese
  • herb of choice, optional


  • Squeeze fresh lemon juice.Mince fresh garlic.Combine all ingredients into blender and blend until smooth. Pour in a jar with tight fitting lid and refrigerate. (Dressing will keep in refrigerator for 2 weeks.)
  • Chop Romaine into small bite-size pieces and place in medium-large bowl. Chop parsley and add to bowl. Grate cheese and set aside.
  • When ready to serve, shake dressing well to incorporate; pour ½ cup dressing over salad in bowl and toss well to coat. Refrigerate at least 15 minutes before serving for a crisp/chilled crunch.
  • Plate tossed salad on individual plates then top with Romano or Parmesan cheese.


Salad serves 4-6. You will have leftover dressing--yay!


Serving: 1g | Calories: 208kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 287mg | Fiber: 2g | Sugar: 1g
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