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A crisp and refreshing classic, this simple salad combines fresh romaine lettuce, juicy tomatoes, and sharp red onion. It's all tossed in a zesty red wine vinaigrette for the perfect side dish or light lunch.
Prepare the Vinaigrette
Prepare the Salad Vegetables
Combine and Serve
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This recipe goes great with these complete meals
A crisp and refreshing classic, this simple salad combines fresh romaine lettuce, juicy tomatoes, and sharp red onion. It's all tossed in a zesty red wine vinaigrette for the perfect side dish or light lunch.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 136.51 calories per serving with 2.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Make it a full meal by adding grilled chicken breast, canned tuna, hard-boiled eggs, or a cup of chickpeas.
Incorporate crumbled feta, goat cheese, or shaved Parmesan for a salty, creamy element.
Toss in some homemade croutons, toasted sunflower seeds, or chopped walnuts for extra texture.
Feel free to add other fresh vegetables like sliced cucumber, bell peppers, shredded carrots, or Kalamata olives.
With a high water content from lettuce and tomatoes, this salad helps with hydration while being very low in calories, making it great for weight management.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
The extra virgin olive oil in the vinaigrette provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
This simple salad is a good source of essential vitamins, including Vitamin K and Vitamin A from romaine lettuce and Vitamin C from tomatoes, which supports immune function.
Each serving of this salad contains approximately 130 calories, with most of the calories coming from the healthy fats in the olive oil.
Yes, it is very healthy. It's packed with vitamins and minerals from the fresh vegetables and contains heart-healthy monounsaturated fats from the extra virgin olive oil. It's also low in calories and high in fiber.
Absolutely! The vinaigrette can be made up to 3 days in advance. Store it in a sealed jar in the refrigerator. The oil and vinegar may separate, so be sure to shake it well before dressing the salad.
To prevent a soggy salad, make sure your lettuce is completely dry before adding it to the bowl, and only add the dressing immediately before you serve it.
While romaine is classic for its crunch, you can also use iceberg lettuce, butter lettuce, or a spring mix. A mix of different greens can add more flavor and texture.