Nothing says summer quite like a fresh, crunchy salad (or a popsicle—but we'll deal with those next time). This salad is simple, healthy and easy to throw together.
I've got two dressing suggestions for you. A vinaigrette, which I prefer, and a slightly heavier honey-mustard one for the mayo fans.
You can change up the vegetables to suit your own taste, or throw in some protein. Grilled chicken, flaked fish or crumbled feta cheese would all work well. You could also try sliced, hard-boiled eggs, chickpeas, roasted nuts or sunflower seeds.
You can prepare the vegetables in advance, just store them in separate containers and without the dressing. Dressings can also be made ahead of time. Pour over the salad immediately before serving.
- 1-2 hearts of Romaine
- 1 yellow pepper
- 3 Israeli cucumbers
- 2 tomatoes
- 2 carrots
- ¼ cup olive oil
- 2 tbsp. vinegar
- 3 tbsp. balsamic vinegar
- 2 cloves garlic, crushed
- 1 tbsp. sugar
- 1 tsp. salt
- ½ cup mayonnaise
- 2 tbsp. whole grain mustard
- 2 tbsp. honey
- 2 tbsp. lemon juice
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- Cut the vegetables and toss together.
NOTE: Vegetables can be cut in advance and stored in separate containers.
- Mix dressing ingredients together. Pour over salad immediately before serving.
NOTE: If making the mayonnaise dressing, mix in one direction to achieve a smooth consistency.
What's your favorite summer salad?