Vegan House Salad
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Learn more āIngredients
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
- Ā½ english cucumber, thinly sliced into half-moons
- Ā¼ 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 small garlic clove, finely grated or minced
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- ā cup extra virgin olive oil
For serving
- Ā¼ cup shaved or shredded parmesan cheese (optional)
Can be omittedshredded parmesan cheese
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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