Garden Salad
Crisp romaine and fresh vegetables tossed in tangy Italian dressing — cool, crunchy, and bright.
Ingredientes
- 1 romaine lettuce · chopped into bite-size pieces
- 1 cup cherry tomatoes · halved
- 1/2 cucumber · thinly sliced
- 1/4 red onion · thinly sliced
- 1/2 green bell pepper · thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup black olives · sliced, optional
- 3 tbsp Italian dressing · store-bought or homemade
- salt and black pepper · to taste
Preparación
- 1
Wash and dry the lettuce
Rinse the romaine leaves under cold water, shake off excess, and pat dry with a clean towel or spin in a salad spinner. Dry greens keep the dressing from getting watery.
- 2
Chop and slice vegetables
Chop the romaine into bite-size pieces and place in a large bowl. Halve the cherry tomatoes, slice the cucumber and red onion into thin rounds, and cut the bell pepper into thin strips.
- 3
Add remaining toppings
Scatter the shredded carrots and black olives over the vegetables in the bowl.
- 4
Dress and toss
Drizzle Italian dressing over the salad. Season with a pinch of salt and a few cracks of black pepper. Toss gently with tongs or two large spoons until everything is lightly coated.
- 5
Serve immediately
Transfer to a serving bowl or divide onto plates. Serve right away so the greens stay crisp.
