Ingredients
Scale
- 3 large heads of Romaine lettuce (chopped, washed, and dried thoroughly)
- 2 cups English cucumber (sliced into half-moons)
- 1 pint cherry tomatoes (halved)
- 1 large red bell pepper (diced)
- 1/2 small red onion (very thinly sliced)
- 1 cup shredded carrots
- 1/2 cup shelled sunflower seeds or pumpkin seeds
- 1/2 cup crumbled feta cheese (optional, serve on side for dairy-free)
- For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- The most important step for a “no wilt” salad is ensuring the lettuce is bone-dry. After chopping your Romaine into bite-sized pieces, wash it in cold water. Use a salad spinner to remove every drop of moisture. If you don’t have a spinner, pat the leaves dry with paper towels. Place the dried greens into your largest serving bowl. If you are prepping ahead, place a damp paper towel over the greens and refrigerate.
- Prepare all your vegetables. Slice the cucumber, halve the cherry tomatoes, and dice the red pepper. Thinly slice the red onion; if you want a milder onion flavor, soak the slices in cold water for 10 minutes, then drain and dry. Whisk together all the vinaigrette ingredients in a small jar or bowl until emulsified. Keep the dressing separate until the very last moment.
- Layer the heavy vegetables (carrots, cucumbers, peppers) over the bed of Romaine. Scatter the tomatoes and onions on top. Do not toss the salad yet if you are setting it out for a buffet. Sprinkle the sunflower seeds and feta cheese over the top for a beautiful presentation. Serve the dressing in a carafe on the side so guests can dress their own portions, or toss only a small amount at a time to keep the base leaves crisp.
- Cook Time: 20 minutes