Red Leaf Salad with Lemon Vinaigrette
A crisp and colorful red leaf salad tossed in a bright, zesty lemon vinaigrette that pairs perfectly with any main course.
Servings: 8 servings
Calories: 60
Equipment
Ingredients
Salad
- 1 head red leaf lettuce
- ½ long English cucumber
- 4 to 5 radishes one small bunch
- 1 to 2 cups grape tomatoes
- 1 green onion
- ¼ to ½ cup fresh dill including for garnish, tear from stalk, or chop if preferred
Lemon Vinaigrette Dressing
- 3 Tablespoons olive oil extra virgin (or other vegetable oil)
- 1 Tablespoon white vinegar
- 1 Tablespoon lemon juice
- ¼ to ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Wash and dry all produce. Tear lettuce into bite sized pieces. Chop cucumber, slice radishes, halve grape tomatoes, and chop green onion.
- Place all salad ingredients into a large bowl. In the order listed, add vinaigrette ingredients directly onto the salad.
- Toss salad. Taste and adjust to desired flavor by adding more lemon vinaigrette dressing ingredients as needed.
Notes
- Adding a tiny extra pinch of sugar will take the “bite” of the vinegar and lemon juice. I usually start with ¼ teaspoon and add more as needed.
- If you prefer more control over the amount of dressing, you may mix the dressing in a bowl or jar, adjust to taste and add to the salad.
Nutrition
Calories: 60 | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 158mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3198IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg