Shredded Romaine and Dill Salad (Easy, WW Friendly)

I’ve been making this salad for nearly 15 years and I still make it regularly. It came from a cooking retreat I attended with my sister in Sedona, where we made all kinds of healthy, delicious dishes that week. Of everything we learned, this is the recipe that has stood the test of time — simple enough to pull together on any weeknight, good enough that I never get tired of it. Brenda makes it too, which tells you something.

What I love most about it is how much flavor comes from so few ingredients. Shredded romaine, fresh dill, scallions, and a bright lemon vinaigrette — that’s really it. The dill is what makes it distinctive, and it works beautifully against the crisp, slightly bitter romaine. Don’t be put off by its plain appearance. This is one of the best simple salads I’ve ever tasted.

Why I Love This Recipe

• 15 minutes, no cooking — shred, chop, whisk, toss
• 54 calories and 2 WW Points per heaping cup serving
• A recipe that has lasted 15 years in my rotation — that’s the best endorsement I know
• Endlessly adaptable — different herbs, different greens, added protein for a main course
• Brenda-approved, which is a high bar

Ingredients and Substitutions

• Romaine lettuce — 6 cups, shredded or thinly sliced crosswise. The shredding is what gives this salad its distinctive texture — thin ribbons rather than torn pieces catch the dressing differently and have a satisfying crunch. Green leaf or iceberg both work as substitutes, though the texture will be slightly different.
• Fresh dill — ¾ cup chopped. This is the star ingredient and fresh is essential — dried dill doesn’t have the same bright, grassy flavor. If you don’t like dill or can’t find it, any combination of soft fresh herbs works beautifully: parsley, cilantro, basil, mint, or any combination of these.
• Scallions — ½ cup thinly sliced. Mild and fresh. Thinly sliced red, yellow, or white onion works too, as does shallot.
• Garlic — 1 large clove, minced, in the dressing. If you don’t have fresh, ? teaspoon granulated garlic or garlic powder substitutes fine.
• Fresh lemon juice — 2 tablespoons. Fresh is better here — it’s a key part of the dressing’s brightness. If you don’t have a lemon, any good vinegar works: red wine, white wine, rice wine, or apple cider.
• Olive oil — 2 tablespoons.
• Maple syrup or honey — 1 teaspoon, optional. Balances the tartness of the lemon very slightly. Skip it if you prefer a more purely savory dressing.

Optional additions — a little grated Parmesan, chopped walnuts, or sunflower seeds add texture and richness. For a main course salad, add your favorite cooked protein: shrimp, chicken, fish, pork, steak, tofu, or chickpeas all work well.

Calories and WW Points?

According to my calculations, each heaping 1 cup serving has just 54 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Shredded Romaine Salad with Fresh Dill

Step 1: Gather and prep your ingredients.

Step 2: In a large bowl mix the romaine, dill, and scallions. Sprinkle liberally with salt and pepper.

Step 3: In a small bowl (affiliate link) or jar with a lid, combine garlic, lemon juice, olive oil, and sweetener (if using). Whisk or shake to combine.

Drizzle with dressing and toss until well coated. Serve right away!

Tips for Success

• Shred, don’t tear. The thin crosswise slices are what give this salad its characteristic texture and help the dressing coat evenly. A sharp knife and a quick slice is all it takes.
• Season the greens before dressing. Salt and pepper go directly on the romaine and dill before the dressing is added — it seasons the salad from within rather than just the surface.
• Dress just before serving. This salad wilts quickly once dressed. If you’re making it for a gathering, have the components ready and toss at the last minute.
• Be generous with the dill. ¾ cup sounds like a lot but it distributes through 6 cups of romaine and the flavor is the whole point. Don’t reduce it.

Serving Suggestions

Works as a light side alongside almost any dinner — grilled chicken, fish, shrimp, or a simple pasta dish. For a more substantial meal, add a handful of chickpeas, some crumbled feta, or grilled shrimp directly to the salad.

Storing and Making Ahead

Once dressed, this salad should be eaten right away — it wilts within minutes. However, you can prep all the components up to a day ahead and store them separately: shredded romaine in a bag or container lined with paper towels, dill and scallions in a small container, dressing in a jar. Toss everything together just before serving.

If you’ve made this Simple Shredded Romaine Dill Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: The Conscious Gourmet Cooking Retreat

Frequently Asked Questions

Can I use dried dill instead of fresh? Fresh dill is really essential here — it’s the defining flavor of the salad and dried dill is a poor substitute. If fresh dill isn’t available, swap in fresh parsley, fresh mint, or a combination of both rather than using dried.

What’s the best way to shred romaine? Stack several leaves on top of each other, roll them loosely into a cylinder, and slice crosswise into thin ribbons — about ¼ inch wide. It goes quickly once you get the rhythm. A sharp chef’s knife (affiliate link) makes it easier.

Can I make this ahead? Prep the components separately — shredded romaine, chopped dill and scallions, and dressing stored in a jar — up to a day ahead and refrigerate. Toss together just before serving.

What can I add to make this a main course? Cooked shrimp, grilled chicken, or canned chickpeas are the easiest additions. A little crumbled feta or goat cheese and some toasted walnuts also work well. Any protein you’d put on a salad will work here.

More WW-Friendly Fresh and Easy Salads

• WW Italian Arugula Salad – Peppery arugula, thinly sliced mushrooms, red onion and halved grape tomatoes tossed with a simple olive oil red wine vinegar dressing garnished with slivers of shaved Parmesan cheese.
• Mixed Green Salad with Goat Cheese and Dates – A simple yet sophisticated salad with just a few ingredients that’s easy and delicious!
• Simple Arugula Salad with Sunflower Seeds and Parmesan – I’ve made this simple salad twice since somehow happening upon a youtube video from the old Lifetime Television Show: Cook Yourself Thin, featuring it.
• Light and Delicious Pear + Blue Cheese Salad – Sliced autumn pears and mesclun greens tossed with pear Dijon dressing topped with crunchy toasted walnuts and crumbled gorgonzola cheese. All I can say is YUM!
• Homemade Salad Dressings – A great collection of easy homemade salad dressings for topping simple green salads.