Easy Tossed Salad Quick (Printable Version)
# What You'll Need:
→ Salad
01 -
1 small iceberg lettuce, cut into bite-size pieces
02 -
3 cups romaine lettuce, cut into bite-size pieces
03 -
1 small carrot, cut into matchsticks
04 -
1 medium English cucumber, sliced
05 -
4 medium radishes, sliced
06 -
2 cups cherry tomatoes, halved
07 -
0.5 red onion, thinly sliced
08 -
0.5 cup cheddar cheese, shredded
→ Optional Dressing
09 -
0.25 cup extra virgin olive oil
10 -
2 tablespoons white vinegar
11 -
1 teaspoon Dijon mustard
12 -
1 tablespoon honey
13 -
Salt and pepper, to taste
# Step-by-Step Directions:
01 -
Place iceberg lettuce, romaine lettuce, carrot, cucumber, radishes, cherry tomatoes, red onion, and cheddar cheese into a large mixing bowl. Gently toss to evenly distribute all components.
02 -
In a separate bowl, whisk together olive oil, white vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Pour dressing over the salad and toss just before serving.
03 -
Transfer salad to a serving dish. Optionally, top with additional shredded cheese, chopped nuts, or fresh herbs. Serve immediately for optimal crispness.
# Helpful Notes:
01 -
Store salad and dressing separately to maintain freshness; undressed salad stays crisp for up to 3 days refrigerated.
02 -
Customize by substituting your preferred cheeses such as feta or goat cheese, or adding toasted nuts for extra protein and texture.
03 -
Homemade dressings provide fresh flavor with fewer additives than commercial options.
04 -
For optimal storage, keep clean, dry greens in a salad spinner or an airtight container lined with paper towels to absorb excess moisture.