Simple Green Salad with Herb Vinaigrette Recipe

Name: Simple Green Salad with Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups romaine lettuce leaves; 2 ounces cucumber, peeled, seeded, and cut into long rounds; 4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths; 8 ounces yellow squash, julienned; 4 whole carrots, scooped into small balls with the small side of the melon baller; 2 tomatoes, chopped; 2 ounces diced red onion; Herb Vinaigrette, recipe follows; 2 large corn tortillas; Vegetable oil, for frying; Salt and freshly ground black pepper; 4 tablespoons white wine vinegar; 2 tablespoons peeled fresh garlic; 8 tablespoons freshly squeezed lemon juice; 4 tablespoons chopped lemon zest; 4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme); 1/2 teaspoon salt; 2 cups extra-virgin olive oil; 2 teaspoons Dijon mustard; Freshly ground black pepper

Servings: persons

4 cups romaine lettuce leaves
2 ounces cucumber, peeled, seeded, and cut into long rounds
4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
8 ounces yellow squash, julienned
4 whole carrots, scooped into small balls with the small side of the melon baller
2 tomatoes, chopped
2 ounces diced red onion
Herb Vinaigrette, recipe follows
2 large corn tortillas
Vegetable oil, for frying
Salt and freshly ground black pepper
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

1
To make the salad: rinse the lettuce in chilled water.
2
Remove from water, wrap in damp paper towels and refrigerate.
3
Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette.
4
Cover each, and refrigerate for 30 minutes.
5
Slice the tortillas into 4-inch long, thin, triangular strips.
6
In a large pan, add 1/2-inch of oil and heat.
7
When the oil is hot, fry the tortillas until they are crisp.
8
Remove to a paper towel-lined plate, season, and let cool.
9
Place the lettuce in a large bowl.
10
Add the marinated vegetables and toss with some more of the Herbed Vinaigrette.
11
Season with salt and pepper.
12
Top with the crispy tortilla strips.
13
To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

1212

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups romaine lettuce leaves, 2 ounces cucumber, peeled, seeded, and cut into long rounds, 4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths, 8 ounces yellow squash, julienned, and more.

Yes, Simple Green Salad with Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Simple Green Salad with Herb Vinaigrette

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