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Lucy’s Romaine Salad
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Description
Fresh ingredients and a delicious dressing! Easy to make and pairs with most any entree.
Ingredients
Vinaigrette Dressing:
- 2 Tbl Italian Herbs OR 1 tsp each dried parsley, basil, oregano, garlic, salt, pepper
- 1/4 cup red wine vinegar
- 3/4 extra virgin olive oil
- 1 1/2 tsp honey
Salad:
- 1 head romaine lettuc (or 3 hearts of Romaine), cleaned and cut into large bite sized pieces
- 1 red bell pepper, chopped or sliced
- 1 cup chopped or sliced cucumber
- Approx 2/3 cup julienned carrots (can be bought already prepped)
- Approx 2/3 cup grape tomatoes, halved (or tomatoes of your choice, bite size)
- Approx 1/2 cup pitted kalamata olives (or olives of your choice)
Approx 2/3 cup cubed or crumbled feta, add more to tasteMae
Instructions
- Make the dressing: Combine all ingredients in a medium bowl and whisk until smooth and emulsified.
- Make the salad: Place all the salad ingredients in a large bowl. Add about half the dressing and toss well. Add more dressing to taste. Do not overdress the salad!
- Test for seasoning, add salt & pepper if necessary.
- Enjoy!
Notes
Recipes always call for seeding things. I see no sense in seeding cucumbers or tomatoes, unless your guest or you cannot eat seeds. Why waste the time to remove what Mother Nature created?
- Prep Time: 20 minutes
- Category: Salad
- Method: toss
- Cuisine: Salad
Keywords: Salad, Romaine, Romaine salad, tossed salad
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
I love your salad ideas! This one is no different. The dressing is fabulously balanced sweet and tart. Thank you for this recipe!