I love how quick and effortless this salad is to prepare. It is packed with fresh, crunchy vegetables and a bright dressing that enhances every bite. I also appreciate how versatile it is, since I can serve it as a side dish or pair it with other meals for something more filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurem
ents in the recipe card below.)
1 head romaine lettuce (chopped) 1 cup grape tomatoes 2 Persian cucumbers (sliced) 1 carrot (peeled and grated) ½ small red onion (sliced) 1 tablespoon chopped parsley 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey ½ teaspoon salt ¼ teaspoon black pepper
Directions
I start by adding the chopped romaine lettuce, tomatoes, cucumbers, grated carrot, sliced red onion, and parsley into a large bowl.
In a separate small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is well combined.
I pour the dressing over the salad and toss everything together until evenly coated. If I am not serving it right away, I wait to add the dressing to keep the vegetables crisp.
Servings and timing
This recipe makes 4 servings and takes about 10 minutes to prepare, making it perfect for a quick and healthy dish.
Variations
I like to customize this salad by adding ingredients like avocado, feta cheese, or olives for extra flavor. Sometimes I include grilled chicken or chickpeas to turn it into a more filling meal. I also enjoy switching the dressing by adding garlic or using balsamic vinegar instead of lemon juice.
storage/reheating
I store the salad without dressing in an airtight container in the refrigerator for up to 2 days. I keep the dressing separate and add it just before serving. I do not reheat this salad since it is meant to be enjoyed fresh and cold.
FAQs
Can I make this salad ahead of time?
I prepare the vegetables in advance but add the dressing just before serving to keep everything fresh.
What can I use instead of romaine lettuce?
I sometimes use mixed greens, spinach, or iceberg lettuce depending on what I have.
How can I make the salad more filling?
I add protein like grilled chicken, tuna, or beans to make it more satisfying.
Can I skip the honey in the dressing?
I skip it or replace it with another sweetener if I prefer a less sweet dressing.
What other vegetables can I include?
I like adding bell peppers, radishes, or corn for extra color and texture.
Conclusion
I find this Garden Salad to be a perfect everyday recipe that is simple, fresh, and adaptable. It comes together quickly and pairs well with almost any meal, making it a staple in my kitchen.
Garden Salad Recipe with crisp romaine, fresh vegetables, and a light lemon Dijon dressing for a refreshing and healthy side.
Author:Sarah
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings
Category:Salad
Method:No-cook
Cuisine:International
Diet:Gluten Free
Ingredients
1 head romaine lettuce, chopped
1 cup grape tomatoes
2 Persian cucumbers, sliced
1 carrot, peeled and grated
½ small red onion, sliced
1 tablespoon chopped parsley
Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Prepare the salad:
In a large bowl, combine romaine lettuce, tomatoes, cucumbers, carrot, red onion, and parsley.
Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Toss and serve:
Pour the dressing over the salad and toss until evenly coated. Serve immediately.
Notes
Add dressing just before serving to keep the salad crisp.
Customize with avocado, feta cheese, or nuts for extra flavor.
Store undressed salad in the fridge for up to 2 days.
