Ingredients and Weight:
- Romaine lettuce, 1 large head (about 1 pound)
- Green bell pepper, 1 medium (about 6 ounces)
- Red bell pepper, 1 medium (about 6 ounces)
- Orange bell pepper, 1 medium (about 6 ounces)
- Yellow bell pepper, 1 medium (about 6 ounces)
- Cherry tomatoes, 1 pint (about 12 ounces)
- Cucumber, 1 large (about 1 pound)
- Radishes, 1 bunch (about 6 ounces)
- Green onions, 1 bunch (about 3 ounces)
- Dill, 1/4 cup fresh, chopped
- Parsley, 1/4 cup fresh, chopped
- Lemon, 1, juiced
- Olive oil, 1/4 cup
- Salt and black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Wash and dry the romaine lettuce. Tear into bite-sized pieces and place in a large bowl.
- Seed and slice the bell peppers into thin strips. Add to the bowl with the lettuce.
- Halve the cherry tomatoes and add to the bowl.
- Peel and slice the cucumber into thin rounds. Quarter the radishes and add both to the bowl.
- Thinly slice the green onions and add to the bowl along with the chopped dill and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
Nutritional Information:
Serving size: 1 cup
- Calories: 120
- Fat: 10g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 5g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and crisp
- Light and healthy
- Perfect for a summer meal or as a side dish
User Comments:
- "This salad was so refreshing and flavorful! It's a perfect way to use up all the fresh summer produce." - Sarah
- "I love the combination of bell peppers, tomatoes, and cucumber. It's a great way to get your daily dose of vegetables." - John
- "The dressing is light and tangy, which really brings out the flavors of the vegetables." - Mary
Special Precautions and Tips:
- Be sure to wash all produce thoroughly before using.
- To make a vegetarian version, omit the radishes.
- To make a vegan version, omit the radishes and use a plant-based oil in the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
