Description
A refreshing and vibrant salad featuring crisp vegetables and a tangy vinaigrette, topped with rich Parmesan cheese.
Ingredients
Scale
- 4 cups chopped romaine lettuce
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- ½ cup chopped red onion
- ½ cup chopped bell pepper (any color)
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Chop the vegetables: Wash and dry all vegetables. Use a chef’s knife to chop the romaine lettuce, cucumber, tomatoes, red onion, and bell pepper into bite-sized pieces.
- Chop the parsley: Finely chop the fresh parsley.
- Combine ingredients for dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Taste and adjust: Sample the vinaigrette and adjust seasoning if necessary.
- Combine salad components: In a large bowl, toss together the chopped vegetables.
- Add Parmesan and parsley: Gently fold in grated Parmesan cheese and chopped parsley.
- Dress the salad: Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately: Enjoy the salad fresh for the best taste and texture.
Notes
For make-ahead prep, store chopped vegetables and dressing separately in airtight containers. Add a protein like grilled chicken for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg