Crispy Garden Salad Vinaigrette (Print Version)
A vibrant salad with crisp romaine, cherry tomatoes, cucumber and a zesty lemon-Dijon dressing.
# What You'll Need:
→ Salad
01 -
4 cups chopped romaine lettuce
02 -
1 1/2 cups cherry tomatoes, halved
03 -
1 large cucumber, thinly sliced
04 -
1/2 medium red onion, thinly sliced
05 -
1/4 cup fresh cilantro leaves, chopped (optional)
→ Vinaigrette Dressing
06 -
3 tablespoons olive oil
07 -
Juice of 2 lemons (approximately 4 tablespoons)
08 -
1 teaspoon Dijon mustard
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon dried oregano
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
1/2 teaspoon honey
# Steps to Follow:
01 -
Rinse and chop romaine lettuce into bite-sized pieces. Halve cherry tomatoes, thinly slice cucumber and red onion, and finely chop cilantro if using.
02 -
In a large bowl, gently toss romaine, cherry tomatoes, cucumber, red onion, and cilantro until evenly mixed.
03 -
In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, dried oregano, salt, black pepper, and honey until fully emulsified.
04 -
Drizzle vinaigrette over the salad just before serving. Toss gently to coat vegetables evenly and serve immediately to maintain crispness.
# Additional Notes:
01 -
Add vinaigrette only before serving to keep vegetables crisp.
02 -
Roll lemons on the countertop before juicing to extract more juice.
03 -
Soak sliced onions in cold water for 10 minutes to reduce pungency.