Simple Customizable Tossed Salad

This hearty tossed salad has become my go-to recipe when I need a quick, nutritious side dish that complements virtually any meal. Crisp vegetables, tangy dressing, and endless customization possibilities make this simple salad a weeknight hero in my kitchen.

I first created this salad recipe during a busy holiday season when I needed something fresh to balance heavier dishes. Now my family requests it weekly, and I love how easily it adapts to whatever produce looks best at the market.

Ingredients

• Iceberg lettuce provides the perfect crisp base and holds dressing beautifully
• Romaine adds nutritional value and a different texture
• Carrots bring natural sweetness and vibrant color
• English cucumber offers refreshing crunch without bitter seeds
• Radishes contribute peppery bite and beautiful color contrast
• Cherry tomatoes add juicy sweetness best when bought in season
• Red onion delivers sharp flavor use sparingly as it can overpower
• Cheddar cheese creates richness and satisfying protein
• Olive oil forms the base of our homemade dressing use extra virgin for best flavor
• White vinegar provides tang balance with sweetness
• Dijon mustard acts as an emulsifier while adding complexity
• Honey balances acidity choose local honey when possible
• Salt and pepper enhance all other flavors always season to taste

Step-by-Step Instructions

Prepare the vegetables

Begin by washing all produce thoroughly. Use a salad spinner to ensure lettuce is completely dry as this helps the dressing adhere properly. Tear iceberg and romaine into bitesized pieces rather than cutting them to prevent browning. Slice cucumber thinly, cut radishes into rounds, halve cherry tomatoes, create fine red onion slices, and prepare carrot matchsticks. Having everything uniformly sized ensures balanced flavor in every bite.

Mix the salad ingredients

Place all prepared vegetables in a large bowl with plenty of room for tossing. The bowl should be at least twice the volume of your ingredients to allow for proper mixing without spillage. Add the shredded cheddar cheese if using. I recommend tossing gently with clean hands to avoid bruising the delicate greens while ensuring even distribution.

Prepare the dressing

In a small bowl or mason jar, combine olive oil, white vinegar, Dijon mustard, honey, salt and pepper. Whisk vigorously until emulsified, or shake in a sealed jar until thoroughly combined. Taste and adjust seasonings as needed. The dressing should have a perfect balance of acidity, sweetness, and savory notes. Make extra to store for future salads.

Finish and serve

Just before serving, drizzle about half the dressing over the salad and toss gently. Add more dressing as needed, being careful not to overdress. Plate immediately and offer additional dressing on the side. For a beautiful presentation, save some of the colorful ingredients to sprinkle on top after tossing.

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The red onion is my secret flavor booster in this recipe. I discovered its importance years ago when I made the salad without it during a family dinner. Everyone noticed something was missing! Now I always keep red onions on hand, soaking thin slices in cold water for 5 minutes to mellow the sharpness while maintaining that distinctive flavor.

Make Ahead Tips

Prepare this salad up to 24 hours in advance by layering ingredients strategically in your storage container. Place heartier vegetables like carrots and radishes at the bottom, followed by cucumbers, tomatoes, and finally the lettuce varieties on top. Store the dressing separately in a small jar. When ready to serve, simply pour everything into your serving bowl, add the dressing, and toss.

Seasonal Adaptations

Transform this basic tossed salad throughout the year by incorporating seasonal produce. Spring calls for tender baby greens, snap peas, and asparagus tips. Summer versions shine with juicy heirloom tomatoes, sweet corn, and bell peppers. Fall variations benefit from roasted butternut squash, sliced apples, and toasted pecans. Winter adaptations might include citrus segments, pomegranate arils, and hearty kale. The dressing can also shift seasonally, using lemon in spring, balsamic in summer, apple cider vinegar in fall, and orange juice in winter.

Making It A Meal

Turn this side salad into a complete meal by adding protein. Grilled chicken breast, hardboiled eggs, or chickpeas each add approximately 20 grams of protein per serving. For healthy fats, incorporate avocado slices or a sprinkle of nuts and seeds. A crusty whole grain bread alongside completes the meal perfectly. This approach creates a balanced plate with minimal additional cooking effort.

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Commonly Asked Questions

→ How do I keep my tossed salad fresh longer?

Store undressed salad separate from dressing. Keep clean, dry lettuce in a salad spinner container or in an airtight container lined with paper towel to absorb excess moisture. Properly stored, the salad will keep 2-3 days in the refrigerator, while homemade dressing will last 3-4 days.

→ What proteins work well with this tossed salad?

This versatile salad pairs beautifully with many proteins. Try adding grilled chicken, hard-boiled eggs, crispy bacon, chickpeas, or amplify the cheese component with feta, goat cheese, or extra cheddar. For vegetarian options, toasted nuts or seeds add excellent protein and crunch.

→ Can I make the dressing ahead of time?

Absolutely! The homemade dressing can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator. If the oil solidifies when chilled, simply let it sit at room temperature for a few minutes and shake well before using.

→ What vegetables can I substitute in this salad?

This salad is incredibly adaptable. Try bell peppers, broccoli florets, shredded cabbage, avocado, celery, or corn kernels. In summer, add fresh berries or stone fruits for sweetness. In fall, roasted sweet potatoes or butternut squash make wonderful additions.

→ How can I make this tossed salad into a complete meal?

Transform this side dish into a satisfying main by adding protein like grilled chicken, salmon, hard-boiled eggs, or beans. Increase the heartiness with cooked quinoa, farro, or pasta. Add healthy fats with avocado slices, nuts, or seeds. The versatile base works well with nearly any combination.

→ What other dressings work well with this salad?

While the provided honey-Dijon vinaigrette is delicious, this salad also pairs beautifully with ranch, Caesar, balsamic vinaigrette, Greek dressing, or a simple lemon and olive oil combination. The neutral vegetable base makes it compatible with virtually any dressing style.