Description
A refreshing and colorful tossed salad featuring a crisp mix of iceberg and romaine lettuces, fresh vegetables, and a tangy homemade dressing, perfect for a quick and healthy side dish or light meal.
Ingredients
Vegetables
- 1 small head iceberg lettuce, chopped
- 4 cups romaine lettuce, chopped
- 1 small carrot, julienned
- 1 medium English cucumber, sliced
- 4 radishes, sliced
- 2 1/4 cups cherry tomatoes, halved
- 1 small bell pepper, diced (any color)
- 1 small red onion, thinly sliced
Dressing
- 1/3 cup extra-virgin olive oil
- 3 tablespoons white vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 tablespoons honey
- Salt and pepper, to taste
Toppings
- 2/3 cup shredded cheddar cheese
- Croutons, for garnish (optional)
Instructions
- Combine vegetables: In a large bowl, add the chopped iceberg lettuce, romaine lettuce, julienned carrot, sliced cucumber, sliced radishes, halved cherry tomatoes, diced bell pepper, and thinly sliced red onion. Toss the vegetables gently to mix evenly.
- Whisk dressing: In a small bowl, whisk together the extra-virgin olive oil, white vinegar, Dijon mustard, honey, salt, and pepper until well combined. Taste and adjust the flavor by adding more vinegar for tanginess or honey for sweetness, as needed.
- Add toppings and serve: Drizzle the dressing over the salad mixture. Add the shredded cheddar cheese and toss gently to coat all the vegetables evenly. Serve the salad garnished with croutons if desired.
Notes
- Use fresh, crisp vegetables for the best texture and flavor.
- Adjust the amount of honey and vinegar in the dressing according to your taste preference.
- For a vegetarian version, omit the cheddar cheese or use a plant-based cheese alternative.
- Optional croutons add a pleasant crunch but can be left out for a lighter option.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day with dressing separate.
