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Romaine Salad Boats

This crispy romaine salad dish makes a great appetizer as well as a dinner salad. And it’s oil-free and vegan!

Scalloped white serving platter with Romaine Salad Boats.

I always see eyes get big when I bring this platter out and often have to make another (even when its just the two of us). If you already have the “Olivaise” or other oil-free vegan creamy style dressing ready and the tangy bites made, this comes together is less than five minutes. Baby romaine or the inner lighter leaves of mature romaine head work best because they are are right size and hold their shape when picked up.

Scalloped white serving platter with Romaine Salad Boats.

Romaine Salad Boats Recipe

This crispy romaine lettuce salad dish makes a festive appetizer as well as a dinner salad.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Appetizers & Snacks, Salad
Cuisine: American, Italian
Diet: Vegan, WFPB
Servings: 4 3 leaves per person

Tools Used in this Recipe

  • salad spinner
  • Chef Knife
  • Cutting Board
  • Serving platter or large dinner plate



  • In a measuring cup with a pouring spout, add the “Olivaise” and the lemon or lime juice and mix well with a fork.
  • Place the lettuce leaves on a single layer of your platter.
  • Pour a little dressing on each of the leaves.
  • Add the vegan feta tangy bites, 2–3 per leaf.
  • Pour more dressing as desired.
  • Add the fresh herbs on top.
  • A sprinkle of the Salt-free Cashew Spice Blend
An open jar of “Olivaise” Oil-free Vegan Mayonnaise surrounded by limes, garlic cloves and green olives.
A white platter with whole romaine leaves with a layer of vegan feta tangy bites, cilantro, dressed with oil-free vegan citrus garlic dressing
Swiss Chard & Creamy Almond Ricotta Pizza on a wood serving board.
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