Ingredients
Scale
- 1 head of romaine lettuce (4–5 cups, chopped)
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots (chopped or matchstick)
- 1/3 cup diced or sliced red onion
- 1 cup croutons (gluten-free)
- Grated parmesan cheese (optional for topping)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine all vinaigrette ingredients in a mason jar with a lid and shake well to emulsify or whisk in a bowl.
- Assemble all chopped veggies (romaine, tomatoes, cucumber, carrots, onion, and croutons) in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Top with grated parmesan cheese, if desired.
Notes
Store the dressing and salad parts separately for best freshness. Dressed salad should be eaten within a few hours to keep the lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 1mg