Looking for a fun way to make salad more appealing to your audience? Try this tasty recipe!
Serves: 4 | Serving Size: 1 cup
- 1 cup cherry tomatoes, cut in half
- 1/4 cup sliced radishes
- 4 cups Bibb or Romaine or leaf lettuce, washed, dried, and diced
- 1 teaspoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh sliced basil
- Black pepper, freshly cracked, to taste
- Garlic parsley blend
- Combine all ingredients in a large bowl and mix well.
- Serve immediately in chilled bowls or plates.
- Serves 4. Each serving has 27 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 9 mg sodium, 3 g carbohydrate, 2 g dietary fiber, 2 g sugar, and 1 g protein.
- Each serving also has 89% DV vitamin A, 13% DV vitamin C, 2% DV calcium, and 5% DV iron.
- Feel free to substitute any seasonal produce into this salad. For example, beefsteak tomatoes were looking great at the market, so they replaced cherry tomatoes in the latest edition of this salad.
- Add a few slices of toasted baguette to your plate to add heft to the salad.
- Garnish the salad with chopped fresh herbs like dill and parsley.
- Olive oil also makes a nice garnish.
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Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.