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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.

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

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

Find it online: https://thefamilycooking.com/crisp-salad/