Lettuce Salad Recipe

I absolutely love this salad recipe because it’s a perfect blend of fresh, crunchy veggies and tangy, creamy feta, making each bite a refreshing delight. Plus, the toasted nuts and optional sweet cranberries add such a lovely texture and flavor, making it anything but your average salad—it’s an Instagram-worthy bowl of goodness that’s both satisfying and healthy!

My classic lettuce salad is a simple, refreshing dish that I love to create. It is packed with crisp romaine, juicy cherry tomatoes, crunchy cucumber, and tangy feta cheese.

Not only is it delicious, but it’s also a salad that’s rich in vitamins and antioxidants. A drizzle of olive oil and balsamic vinegar ties it all together beautifully.

Ingredients

Romaine Lettuce: Provides a crunchy texture and lots of water, with an abundance of vitamin K.

Cucumber: Low-calorie, highly hydrating, and delicious, they are powerhouses of antioxidants.

Add a sweet, juicy burst, rich in vitamin C and lycopene, from cherry tomatoes.

Feta cheese supplies a sharp taste and smooth consistency, is an excellent source of calcium, and protein.

Walnuts, when toasted, add a lovely crunch and a toastiness that enhances the other flavors in the dish.

They also contribute a fair amount of healthy fats and plant omega-3s.

The heart-healthy oil is an excellent source of monounsaturated fats and adds intense flavor.

(Optional) – Avocado: Creamy, nutrient-dense, and rich in healthy fats and fiber.

Ingredient Quantities

• 1 head of romaine lettuce, chopped
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted walnuts or almonds
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Optional: 1 avocado, sliced
• Optional: 1/4 cup dried cranberries or raisins

Instructions

1. In a large salad bowl, mix together the following ingredients: chopped romaine lettuce; sliced cucumber; halved cherry tomatoes; thinly sliced red onion; shredded carrots.

2. If you are using them, place the sliced avocado and dried cranberries or raisins in the salad bowl.

3. Distribute the lumpy feta cheese throughout the salad.

4. For an added crunch, sprinkle toasted walnuts or almonds on top.

5. In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, and Dijon mustard. Whisk these ingredients together until they are well integrated.

6. Add salt and freshly ground black pepper to taste, and whisk once more to combine.

7. In the large bowl, combine the salad ingredients and pour the dressing over them.

8. Toss the salad gently to guarantee that all components are well covered with the dressing.

9. Flavor and rectify seasoning when called for, adding further salt or pepper as desired.

10. This lettuce salad can be served immediately either as a side dish or a light main dish. Enjoy this fresh and flavorful salad, which consists mostly of crisp lettuces and a light vinaigrette.

Equipment Needed

1. Large salad bowl
2. Small bowl
3. Whisk
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Salad tongs or serving spoons

FAQ

• Q:Is it possible to use another variety of lettuce in this salad? A: Indeed, you can replace romaine with lettuce that’s crisp, such as iceberg, or with other types of lettuce that are more tender, such as butterhead. If you are serving the salad to someone who doesn’t particularly like the flavor of romaine, you could also use mixed greens instead.
• Q:Can the salad be made ahead of time?
  A: The salad is best when assembled immediately before serving. To achieve this, however, does not require cooking the day of the meal; salad components can be prepped ahead and held until mealtime. The components of this salad can be made in advance, and the salad can be served immediately.
• Q:Is this salad available without dairy? A. You can leave out the feta cheese or replace it with a dairy-free cheese you prefer.
• Q:How can this salad be turned into a meal? A: To make it a meal, add a protein source. Grilled chicken, shrimp, and chickpeas are all good options.
• Q:Could I substitute something for the nuts? A: Yes, if you have a nut allergy or preference, you can use seeds like sunflower or pumpkin seeds instead.
• Q:What are some alternative dressings I can use instead of balsamic vinaigrette? A: You can use Italian dressing, lemon vinaigrette, or any other favorite dressing of yours that complements the salad ingredients.
• Q:What is the best way to toast the nuts?
  A: The nuts can be toasted in a dry skillet over medium heat for a few minutes until they are golden and fragrant, or they can be toasted in an oven at 350°F (175°C) for about 5-10 minutes.

Substitutions and Variations

Don’t use romaine lettuce; baby spinach or mixed greens work better.
You can use zucchini slices as a substitute for cucumber.
Substitute grape tomatoes or sliced heirloom tomatoes for cherry tomatoes.
Replace feta cheese with goat cheese or blue cheese.
Substitute pecans or sunflower seeds for the walnuts or almonds.

Pro Tips

1. Chill Your Ingredients Before starting, place your vegetables in the refrigerator for an hour. This will ensure your salad is extra refreshing and crisp when served.

2. Enhance Nut Flavor For deeper flavor, toast the walnuts or almonds in a dry skillet over medium heat until they are golden and fragrant. Let them cool before adding to the salad.

3. Emulsify the Dressing For a creamier dressing, use a small blender to emulsify the olive oil, balsamic vinegar, lemon juice, and Dijon mustard. This will create a smoother texture and better coat the salad ingredients.

4. Balance the Acidity Taste the dressing before adding it to the salad. If it’s too acidic, add a small amount of honey or maple syrup to balance the flavors.

5. Prevent Avocado Browning If using avocado, toss it in a little lemon juice before adding to the salad. This will enhance flavor and prevent browning.