Romaine Lettuce Salad
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.
Servings: 4
Calories: 210kcal
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.
Video
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
Calories: 210kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 343mg | Potassium: 514mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11033IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 2mg
