Crisp Salad

Why You’ll Love This Recipe

This crisp salad is everything a good salad should be: fresh, crunchy, flavorful, and easy to throw together. It uses everyday ingredients, requires no cooking, and works as a side for any dish—from grilled meats to pasta. You can mix and match your favorite veggies, toss in your go-to dressing, and even turn it into a main course with a few simple additions. It’s versatile, quick, and always delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Romaine lettuce or iceberg lettuce
• Cucumber
• Cherry tomatoes
• Carrots
• Red bell pepper
• Red onion
• Radishes (optional)
• Olive oil
• Lemon juice or vinegar
• Dijon mustard (optional)
• Salt
• Black pepper

Directions

1. Prepare the vegetables: Wash and dry all vegetables thoroughly. Chop or slice lettuce, cucumber, cherry tomatoes, carrots, bell pepper, red onion, and any other veggies you’re using.
2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard (if using), salt, and pepper until emulsified.
3. Assemble the salad: Place the chopped vegetables in a large salad bowl. Drizzle with the dressing.
4. Toss and serve: Gently toss everything together until evenly coated. Serve immediately for maximum crispness.

Servings and timing

This recipe serves 4 and takes approximately 15 minutes to prepare.

Variations

• Add cheese: Crumbled feta, goat cheese, or shaved Parmesan add richness.
• Top with nuts/seeds: Try sunflower seeds, pumpkin seeds, or sliced almonds for crunch.
• Add fruit: Sliced apples, pears, or orange segments offer a sweet contrast.
• Protein boost: Add grilled chicken, tuna, hard-boiled eggs, or chickpeas to make it a meal.
• Herb mix-in: Toss in chopped fresh herbs like parsley, basil, or dill for extra flavor.

Storage/Reheating

This salad is best enjoyed fresh. If you want to make it ahead, store the chopped vegetables and dressing separately in the refrigerator for up to 2 days.

Toss with dressing just before serving to preserve the crisp texture.

FAQs

What lettuce is best for a crisp salad?

Romaine and iceberg lettuce are the crispest, but green leaf or butter lettuce can also work when combined with crunchy toppings.

Can I use bottled dressing?

Yes, though homemade dressing offers fresher flavor. Use your favorite store-bought variety if you’re short on time.

How do I keep the salad crisp?

Dry the vegetables thoroughly after washing and avoid dressing the salad until right before serving.

Can I prep this salad ahead of time?

Yes, prep and store the vegetables separately from the dressing to keep them fresh.

What are good low-calorie additions?

Cucumber, radish, bell pepper, and leafy greens add volume and crunch without many calories.

How can I make the salad more filling?

Add a source of protein like grilled chicken, tofu, quinoa, or beans.

Can I use other dressings?

Absolutely. Balsamic vinaigrette, ranch, Caesar, or honey mustard all pair well.

What’s the best knife for slicing vegetables?

A sharp chef’s knife or mandoline slicer ensures even cuts and keeps vegetables from bruising.

Should I peel cucumbers or carrots?

It’s optional. Peeling can give a smoother texture, but leaving the skins adds nutrients and crunch.

Can I add croutons?

Yes, homemade or store-bought croutons add an extra layer of crunch and flavor.

Conclusion

Crisp salad is a quick, fresh, and healthy side dish that’s endlessly adaptable to your taste and the season. With its mix of colorful vegetables and tangy dressing, it adds brightness and crunch to any meal. Whether you’re serving it as a side or a main, this salad is a reliable and refreshing go-to for any occasion.

Crisp Salad

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Crisp salad is a refreshing mix of crunchy vegetables tossed in a light, tangy dressing. Quick to prepare and endlessly customizable, it’s perfect as a side or light main dish any time of year.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 head Romaine or iceberg lettuce, chopped
• 1/2 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 carrot, julienned or shredded
• 1/2 red bell pepper, sliced
• 1/4 red onion, thinly sliced
• 4 radishes, thinly sliced (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• 1 teaspoon Dijon mustard (optional)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Wash and dry all vegetables thoroughly.
2. Chop or slice lettuce, cucumber, cherry tomatoes, carrot, bell pepper, red onion, and radishes (if using).
3. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard (if using), salt, and pepper until emulsified.
4. Place chopped vegetables in a large salad bowl. Drizzle with the dressing.
5. Toss gently until everything is evenly coated. Serve immediately.

Notes

• Use a salad spinner to dry lettuce and vegetables thoroughly for maximum crispness.
• For make-ahead prep, store veggies and dressing separately until ready to serve.
• Customize with nuts, cheese, fruit, or protein for variety.
• Use a mandoline for thin, uniform slices of vegetables.
• Best enjoyed fresh, as dressing can wilt greens over time.

Nutrition

• Serving Size: 1.5 cups
• Calories: 90
• Sugar: 4g
• Sodium: 140mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg