Side

Simple Green Salad

Crisp greens and vegetables with a shake-in-a-jar vinaigrette.

⏱ 10 min (10 min prep) 🍽 Serves 6 · about 1 1/2 cups quick vegetariangluten freedairy free
📅 Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings

  • Salad

  • 1 head Romaine lettuce, chopped
  • 1 cup Cherry or grape tomatoes, halved
  • 1 Cucumber, sliced
  • 1 Carrots, shredded

  • Vinaigrette

  • ¼ cup Olive oil
  • 2 tbsp Red wine vinegar
  • 1 tsp Dijon-style mustard
  • 1 tsp Honey
  • ¼ tsp Table salt
  • ⅛ tsp Ground black pepper

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large bowl, jar with lid.

  1. Shake the vinaigrette ingredients in a jar until blended.
  2. Toss the greens and vegetables with dressing just before serving.
Make aheadThe vinaigrette keeps 1 week in the fridge; shake before using. Wash and dry greens up to 3 days ahead and store with a paper towel.
🧒 With kidsServe dressing on the side for dipping.

Good to know

Cooking Fats Compared For babies and toddlers Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub