Our Go-To Romaine Lettuce Salad
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read our full disclosure statement.
Pin this recipe!
Looking for a nourishing side dish that pairs with just about everything? This crisp and colourful Romaine Lettuce Salad fits the bill! Made with fresh veggies like cucumber, bell peppers, carrots, and cherry tomatoes, and tossed in a tangy Dijon vinaigrette, it’s a fresh and flavourful way to round out any meal.
If you’re looking for more fresh and easy salad recipes, try my Quinoa Black Bean Salad!
Why you’ll love this recipe
This simple green salad is my family’s go-to veggie side dish. We think you’ll love it too because it is
Ingredients
Here’s what you’ll need to make this easy romaine salad. See the recipe card below for full details!
For the salad:
- Romaine hearts – we use 2 medium-sized hearts for a salad that will serve 4-6 people.
- English cucumber – you can use regular cucumber too, but may want to scoop out the seeds.
- Bell pepper – we suggest using the sweeter red, orange or yellow varieties.
- Carrot – peeled and shredded for a nice texture.
- Cherry tomatoes – or your favourite larger tomato cut into bite-sized pieces.
For the Dijon vinaigrette:
- Extra virgin olive oil – a good quality oil is the base of the vinaigrette!
- White wine vinegar – provides light, crisp acidity without being overpowering.
- Dijon mustard – adds nice tanginess and a bit of heat.
- Garlic powder – we like to use powder instead of minced garlic because it provides a milder garlic taste and the flavour spreads more evenly throughout the salad.
- Maple syrup or honey – a small amount to balance the acidity of the vinegar.
- Oregano – just a pinch for herby flavour.
- Salt & pepper – adjust to taste.
How to make it
First, prepare the romaine, chopping into bite size pieces and washing really well in cold water. Use a salad spinner to dry thoroughly. Prep the remaining veggies too.
Then, add the romaine, cucumber, bell pepper, carrot and cherry tomatoes to a large bowl.
Next, whisk together all the ingredients for the vinaigrette, then pour it over the salad.
Toss to evenly distribute the veggies until they’re evenly coated in the dressing, then serve.
Tips for success
More delicious salad recipes
- Mediterranean Bean Salad
- Lemon Dill Quinoa Chickpea Salad
- Almond Apple Quinoa Salad
- Kale & Brussels Sprout Salad
- Spicy Tuna Pasta Salad
- Warm Moroccan-Inspired Couscous Salad
⭐️⭐️⭐️⭐️⭐️ If you enjoyed this recipe, please leave a review below! You can also subscribe to my newsletter and follow on Facebook, Instagram and TikTok to see the latest recipes and meal inspiration!
Romaine Lettuce Salad
Click stars to rate now! ↑
Ingredients
For the salad
- 8 cups chopped romaine, rinsed well and dried thoroughly (about 2 medium-sized romaine hearts)
- 2 cups diced English cucumber (about half a cucumber, quartered and sliced)
- 1 heaping cup grated carrot
- 1 cup cherry or grape tomatoes, sliced in half
- 1 large yellow bell pepper, diced
For the vinaigrette
- ⅓ cup olive oil
- 1½ tablespoons white wine vinegar
- 2 teaspoons Dijon mustard (up to 1 tablespoon if you want a strong Dijon taste)
- ½ teaspoon fine-grain sea salt (plus more to taste)
- ½ teaspoon garlic powder
- ½ teaspoon maple syrup (can sub honey if not vegan)
- A pinch dried oregano
- A few turns of freshly ground black pepper
Instructions
- Add the chopped romaine to a large bowl and top with the prepared cucumber, grated carrot, tomatoes and bell pepper.
- Whisk together all ingredients for the vinaigrette.
- When you’re ready to serve the salad, pour the dressing over the salad in the large bowl. Toss until the ingredients are evenly distributed and coated in the dressing. Serve immediately.
Notes
- Servings: makes 4 generous side dish servings; can serve up to 6.
- Rinsing romaine lettuce: use very cold water. This will help keep the lettuce nice and crisp. Also be sure to use a salad spinner to dry it well. This helps keep the crisp texture and ensures the dressing won’t be diluted by excess water.
- Chopping lettuce for salad: for nice bite-sized pieces, we like to cut the romaine heart in half lengthwise, then each half sliced again lengthwise into 2 or 3, before slicing horizontally (half inch to an inch thick, up to you!). This is a good video tutorial.
- Leftovers: this salad is best served right after dressing, but you can store leftovers for up to a day in an airtight container in the fridge. Note that the texture won’t be as crisp if it’s coated in the dressing.
- Prep ahead: After assembling the salad, cover with plastic wrap and store in the refrigerator until ready to dress and serve. You can also prepare the dressing in a mason jar and refrigerate until ready to use. Allow the dressing to sit out at room temperature for 15-30 minutes (the olive oil hardens when refrigerated), then shake to mix before adding it to the salad.
Nutrition Estimate
Did you make this recipe?
Please leave a review below and share your results!
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
I prepared the dressing yesterday, stored it in the fridge and this morning it was a solid clot. It seems that olive oil congeals when it’s in the fridge! I’m glad I noticed this before I went to pour it on the salad later today!
Hi Jean, thanks so much for calling this out. It’s totally normal for olive oil to harden when refrigerated. I clarified my prep ahead notes to let the dressing sit out at room temperature before shaking. Hope you enjoyed the salad!