Yields: 4-6 servings
Prep Time: 15 minutes
Ingredients: Salad
Base:
- 4 cups chopped romaine lettuce or mixed greens
Veggies:
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (orange, yellow, or red for color)
- 1 cup chopped broccoli florets
- 1/2 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
Additions (Choose Some or All):
- 1/2 cup shredded carrots
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 1/2 cup cooked chickpeas or white beans
- 1/4 cup sunflower seeds or pepitas
- 1/4 cup crumbled feta or goat cheese
- Grilled chicken, shrimp, or tofu (for added protein)
Ingredients: Dressing
Citrus Base:
- 1/4 cup extra virgin olive oil
- Juice of 1 large orange or 2 smaller oranges
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar or white wine vinegar
Flavor Enhancers:
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Zing:
- 1/2 teaspoon grated fresh ginger
Instructions
- Prep the Veggies: Wash and chop all vegetables into bite-sized pieces.
- Assemble the Salad: In a large salad bowl, combine the romaine or mixed greens with your chosen vegetables and additions.
- Make the Dressing: In a separate jar or bowl, whisk together all the dressing ingredients. Taste and adjust sweetness, acidity, or salt as needed.
- Dress and Toss: Pour the dressing over the salad. Toss well to coat everything evenly.
- Serve: Enjoy immediately for the freshest flavor or chill in the refrigerator for a short time before serving.
Tips:
- Get Creative: This salad is incredibly versatile. Swap in other crunchy veggies, nuts, cheeses, or cooked grains you like!
- Make Ahead: Prep the dressing and veggies in advance. Store separately in the refrigerator and assemble just before serving.
- Leftovers: The dressed salad will keep for a day or so in the refrigerator, but will lose some of its crispness.
