Mushroom Free House Salad

Total time15 min

Prep time15 min

Cook time0 min

4.7

(23)

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Ingredients

4 servings

For the salad

1 small head romaine lettuce, chopped into bite-sized pieces
2 cups iceberg lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
½ english cucumber, thinly sliced into half-moons
¼ small red onion, very thinly sliced
1 medium carrot, peeled and shredded
1 cup croutons

For the vinaigrette

3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 small garlic clove, finely grated or minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
⅓ cup extra virgin olive oil

For serving

¼ cup shaved or shredded parmesan cheese (optional)

Instructions

1
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, garlic, dried oregano, salt, and black pepper until combined. Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened.
2
Add the romaine and iceberg lettuce to a large salad bowl. Scatter the cherry tomatoes, cucumber, red onion, and shredded carrot over the top.

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