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Easy Tossed Salad Recipe

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4 from 5 reviews

A fresh and easy tossed salad featuring crunchy iceberg and romaine lettuce, vibrant vegetables, and optional shredded cheddar cheese, perfectly complemented by a simple homemade olive oil and vinegar dressing. This quick, no-cook salad is ideal for a healthy side dish or light meal.

Ingredients

Salad Ingredients

  • 1 small iceberg lettuce, cut into bite-size pieces
  • 3 cups romaine lettuce, cut into bite-size pieces
  • 1 small carrot, cut into matchsticks
  • 1 medium English cucumber, sliced
  • 4 medium radishes, sliced
  • 2 cups cherry tomatoes, halved
  • ½ red onion, sliced
  • ½ cup cheddar cheese, shredded (optional)

Optional Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons white vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Prepare the Salad Ingredients: Add all the prepared salad ingredients—lettuce, carrot, cucumber, radishes, cherry tomatoes, red onion, and shredded cheese (if using)—into a large bowl.
  2. Toss the Salad: Gently toss all the ingredients together to mix evenly.
  3. Add Dressing and Serve: Pour your favorite salad dressing over the salad, toss again to coat all ingredients well, then serve immediately. Optionally, top with extra grated cheese, chopped nuts, or fresh herbs for added flavor and texture.

Notes

  • Nutritional information provided includes the dressing.
  • For added protein and flavor, consider topping the salad with cheeses such as cheddar, feta, or goat cheese.
  • Homemade dressings are recommended for freshness and to avoid typical additives.
  • If storing leftover salad, keep it separate from the dressing to prevent sogginess.
  • The salad will keep in the refrigerator without dressing for 2-3 days.
  • Store leftover dressing separately in the refrigerator for 3-4 days.
  • Using a salad spinner container or an airtight plastic container lined with a paper towel helps keep the salad fresh and crisp by absorbing excess moisture.