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A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.
Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.
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A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 217.96 calories per serving with 3.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Use certified gluten-free croutons or omit them entirely. Toasted nuts or seeds can provide a similar crunch.
Add 1 cup of grilled chicken strips, chickpeas, hard-boiled eggs, or crumbled feta cheese to make it a more substantial meal.
Omit the croutons and carrots. Ensure you skip the sugar in the vinaigrette to keep the carb count low.
Use a pre-packaged salad mix and a quality store-bought vinaigrette to assemble this salad in under 5 minutes.