If you’re looking for a refreshing and healthy side dish for tonight’s dinner at home, try making this delicious Tossed Salad.
Ever since New Year’s, I’ve been looking for new salad recipes that are easy to make and packed with a variety of veggies—and this tossed salad checks all of those boxes! Consisting of romaine lettuce, iceberg lettuce, carrots, radishes, tomatoes, cucumbers, bell peppers, and red onion, this tossed salad is my new go-to lunch whenever I feel like I haven’t eaten enough veggies for the week. My favorite part about this recipe is how quickly it comes together. In under 15 minutes, you can have a delicious meal or side dish that will keep you satisfied and refreshed all day long.
Pro tip: anytime I am making a big salad like this one, I like to make my dressing in a large serving bowl, place all my hard vegetables first, then the lettuce and more delicate greens, and keep it in the fridge until I am ready to serve. That way, I don’t have to worry about juggling multiple dishes at once if I’m making this salad as a side dish. When ready to serve, just toss everything together and serve on a beautiful platter. Just make sure to place a damp paper towel on top to keep the lettuce crisp and fresh.
How can I add some protein to this salad?
There are plenty of ways you can boost the protein in this salad. Last week, I roasted a few salmon fillets in the oven and crumbled them over the finished salad for a well-balanced, protein-packed meal. You can also toss in some shredded grilled chicken breast or thighs, leftover steak, or even a handful of cooked legumes like beans, lentils, or chickpeas.
How do I store leftovers?
You can store any leftovers in an airtight container in the fridge for up to 1-2 days. For the best texture, it’s best to eat this salad while fresh or within a day of preparation because the dressing will wilt the lettuce over time. To refresh it, add in some fresh romaine or iceberg lettuce with a squeeze of lemon juice, then mix to combine.
Serving suggestions
I love making big salads, whether it’s for lunch or dinner—it’s the perfect way to satisfy my cravings and get in some healthy veggies. Last week, I whipped this up for lunch and served it with these tasty Baked Chicken Thighs and a crusty baguette. It would also be lovely paired alongside this Dijon Baked Salmon or this beautiful recipe for Smoked Whole Chicken. Whichever way you decide to serve it, I highly recommend accompanying it with a side of lemon wedges and a bowl of grated Parmesan cheese to sprinkle on top for a bit of acidic, cheesy flavor.
Tossed Salad Recipe
Ingredients
- 1 small head iceberg lettuce chopped
- 4 cups romaine lettuce chopped
- 1 small carrot julienned
- 1 medium English cucumber sliced
- 4 radishes sliced
- 2 1/4 cups cherry tomatoes halved
- 1 small bell pepper diced (any color)
- 1 small red onion thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons white vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 tablespoons honey
- Salt and pepper to taste
- 2/3 cup shredded cheddar cheese
- Croutons for garnish (optional)
Instructions
- In a large bowl, add the iceberg lettuce, romaine lettuce, carrot, cucumber, radishes, cherry tomatoes, bell pepper, and red onion. Toss the vegetables gently to mix evenly.
- In a small bowl, whisk together the olive oil, white vinegar, Dijon mustard, honey, salt, and pepper. Adjust the flavor by adding more vinegar or honey as needed. Drizzle over the salad.
- Add shredded cheddar cheese, toss to coat, then serve with croutons if desired.
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