Side Salad with Lemon Vinaigrette

Name: Side Salad with Lemon Vinaigrette
Prep time: 8 min
Total time: 8 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 cup lettuce (romaine or mixed greens, torn into bite-sized pieces); 1 cup cherry tomato (halved); 0.5 cup cucumber (sliced into half-moons); 0.25 cup red onion (thinly sliced); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 1 pinch salt; 1 pinch black pepper

RATING

4.5/5(98)

TASTE SCORE

7/10

Crisp, refreshing greens tossed with a bright, zesty lemon vinaigrette made from scratch. This simple side salad comes together in under 10 minutes, pairing beautifully with grilled meats, pasta, or soups. A versatile everyday salad that adds a burst of freshness to any meal.

PREP

COOK

SERVES

1 CUP

115 cal

SERVINGS

INGREDIENTS

For 4 servings

4 cuplettuce · romaine or mixed greens, torn into bite-sized pieces1 cupcherry tomato · halved½ cupcucumber · sliced into half-moons¼ cupred onion · thinly sliced3 tbspolive oil2 tbsplemon juice · freshly squeezed1 pcsgarlic · clove, minced1 pinchsalt1 pinchblack pepper

NUTRITION · PER SERVING

115

CALORIES · 1 CUP

Protein1g · 3%

Carbs5g · 17%

Fat11g · 86%

Fiber1g

Sugar2g

Saturated fat1g

Cholesterol0mg

Sodium43mg

Potassium203mg

Phosphorus28mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Wash and prep the vegetables.
1.Wash and dry the lettuce thoroughly, then tear into bite-sized pieces.
2.Halve the cherry tomatoes.
3.Slice the cucumber into thin half-moons.
4.Thinly slice the red onion.
mix · ~2 min
Make the lemon vinaigrette.
1.In a small bowl, combine olive oil and freshly squeezed lemon juice.
2.Add minced garlic, salt, and black pepper.
3.Whisk vigorously until the dressing is emulsified and slightly creamy.
TIPWhisk until the dressing looks cloudy and unified — that means it's properly emulsified.
assemble · ~1 min
Toss the salad and serve.
1.Place lettuce, tomatoes, cucumber, and red onion in a large bowl.
2.Drizzle the vinaigrette over the greens.
3.Toss gently until every leaf is lightly coated.
serve
Serve immediately while crisp and fresh.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Dry lettuce thoroughly with a salad spinner or clean towel so the vinaigrette clings, not slides off.
2
Slice red onion paper-thin and soak in cold water for 5 minutes to mellow its sharp bite.
3
Add the vinaigrette just before serving to keep the greens crisp and prevent wilting.
4
Use a microplane to mince the garlic — it blends into the dressing more smoothly than chopped.
5
Let dressed salad rest 1 minute before serving so flavors meld without turning soggy.

RECIPE VARIATIONS