Crispy Garden Salad with Vinaigrette
15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This crispy garden salad with vinaigrette is light, bright, and packed with fresh crunch in every bite.
It’s the perfect side dish for weeknight dinners, backyard cookouts, or a simple lunch with grilled chicken or fish.
The zesty lemon Dijon vinaigrette comes together in minutes and clings beautifully to the romaine, tomatoes, and cucumber.
Ingredients (4 servings)
Ingredients for the Salad
Ingredients for the Vinaigrette Dressing
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Crispy Garden Salad with Vinaigrette
-
Prep the vegetables
Wash and dry the romaine, cherry tomatoes, cucumber, and cilantro very well so the salad stays crisp.
Chop the romaine, halve the tomatoes, and thinly slice the cucumber and red onion for even bites.
-
Make the vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon, garlic powder, oregano, salt, and pepper.
Whisk in the honey until the dressing looks slightly thick and fully blended.
-
Assemble the salad
Add the chopped romaine, tomatoes, cucumber, red onion, and cilantro to a large mixing bowl.
Drizzle about half of the vinaigrette over the vegetables and toss gently with tongs or clean hands.
-
Taste and adjust
Taste a piece of lettuce and tomato, then add more dressing, salt, or pepper to match your preference.
If the flavors taste too sharp, stir in a tiny splash of olive oil or a pinch of extra honey.
-
Serve and store
Serve the salad right away for the crispiest texture and brightest flavor.
If you plan to serve later, keep the vegetables and dressing separate in the fridge until just before serving.
Substitutions
- Replace honey with maple syrup
- Maple syrup keeps the dressing naturally sweet but makes the flavor slightly deeper and more caramel-like, plus it stays vegan.
- Replace romaine with mixed leafy greens
- Use a mix of romaine, green leaf, and baby spinach for a softer texture that still feels fresh and crunchy.
- Replace olive oil with avocado oil
- Avocado oil gives the vinaigrette a very mild, buttery flavor and still creates a silky dressing that coats the vegetables nicely.
Tips
- Dry the lettuce thoroughly
- Use a salad spinner or clean towels, because any excess water will dilute the vinaigrette and soften the texture.
- Balance the acidity
- Taste the dressing before tossing and add a few drops of extra honey if the lemon flavor feels too strong.
- Chill ingredients for extra crunch
- Keep the vegetables and dressing chilled in the fridge for at least fifteen minutes for a super refreshing salad.
- Use a jar to shake the dressing
- Add everything to a jar with a tight lid and shake until creamy for the fastest, easiest emulsified vinaigrette.
- Slice the onion very thin
- Paper thin red onion tastes milder and blends into the salad better, so every bite tastes pleasant instead of sharp.
Nutrition Facts *
| Energy | 235 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 17 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this salad ahead of time without it getting soggy?
- You can prep the vegetables and dressing up to one day ahead, but store them in separate containers. Toss everything together right before serving so the lettuce stays crisp and the tomatoes stay juicy.
- What can I use instead of cilantro?
- Try fresh parsley, basil, or a little dill, which all add bright flavor without changing the salad much.
- How do I keep the onion flavor from overpowering the salad?
- Soak the sliced red onion in cold water for ten minutes, then drain and pat dry before adding. This simple step pulls out some sharpness while keeping the onion color and crunch.
- How long will leftovers keep in the fridge?
- Once dressed, the salad tastes best within a few hours, since the lettuce softens as it sits. If you expect leftovers, dress only what you will serve and refrigerate the rest undressed.
Serving Suggestions
This crispy garden salad pairs beautifully with grilled chicken, fish, or tofu when you want a light, colorful main.
For a heartier bowl, add avocado slices, crunchy croutons, or chickpeas to bring extra creaminess, texture, and protein.
More pairings:
Reviews
-
Judy Hunter: Starting with really dry romaine made all the difference here, it stayed crisp even after tossing. The lemon Dijon vinaigrette is bright and balanced and the little bit of honey rounds it out nicely. I did the quick cold-water soak on the red onion and it kept the flavor from taking over. This is going into my regular rotation, especially alongside grilled chicken.
: So happy it’s going into your regular rotation, Judy! Dry romaine and a quick cold-water soak for the onion are exactly the kind of small tweaks that keep this salad crisp and the lemon Dijon vinaigrette nicely balanced 😊
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
