Your Basic House Salad
Toss the lettuce, tomatoes, cucumber, onion, and carrot together into an olive oil and red wine vinegar dressing. Personally, I like to switch up the dressings sometimes to add different flavors. You can use Ranch, Italian, etc. depending on what your taste buds are craving. Just beware of the extra calories other dressings can add. This recipe can be made in bulk for the week, but don’t add the dressing until you’re ready to serve it, so the salad doesn’t get soggy.
Total Time: 11 mins
Prep: 10 min Cook: 1 min
Yield: 4 servings
Total Time: 11 mins
Prep: 10 min Cook: 1 min
Yield: 4 servings
Ingredients2 hearts romaine lettuce
2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 European seedless cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1 /4 cup (a couple of glugs) extra-virgin olive oil, 2 to 3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper |
PreparationPlace salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot.
Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine. |