Ingredients
Scale
- 2 small heads romaine lettuce, chopped or torn (about 5–6 cups)
- 3/4 cup shredded carrots, or 1 large carrot, peeled and shredded or julienned
- 2 english cucumbers, halved lengthwise and sliced
- ½ red onion, thinly sliced
- 4-5 radishes, thinly sliced
- 1 pint cherry tomatoes
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon chili flakes, or to taste
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a small bowl or jar, whisk together the apple cider vinegar, honey, Italian seasoning, garlic powder, and chili flakes.
- Slowly drizzle in the olive oil while whisking to emulsify; season with salt and pepper. Let sit for 5–10 minutes to enhance flavors.
- In a large bowl, combine the torn romaine, shredded carrots, sliced cucumbers, red onion, radishes, and cherry tomatoes.
- Drizzle about ¾ of the dressing over the salad and gently toss to coat; add more dressing if needed.
- Finish with fresh cracked pepper or extra herbs if desired.
Notes
For added crunch, consider topping the salad with nuts or seeds.
This salad is best served fresh, but you can store the dressing separately for later use.
Feel free to customize with your favorite vegetables or proteins for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.