Tossed Green Salad Recipes for a Crowd | EASY PEASY

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is more nutrient-dense, while romaine is often less expensive.

olive oil

💰Cheaper: vegetable oil

Vegetable oil is typically more budget-friendly.

vinegar

💰Cheaper: lemon juice

Lemon juice can be a cheaper alternative for dressing.

Chop the ends off the romaine and iceberg lettuce, then chop them into bite-sized pieces.

Store the chopped lettuce in a bag with a little water or a damp paper towel in the fridge to keep it crisp.

Chop a couple of cups of baby carrots and add them to the bowl.

Chop yellow and green bell peppers and add them to the bowl.

Wash, cut, and dice the cucumbers, adding them to the bowl without peeling them.

Slice red radishes and add them to the bowl for crunch and color.

Slice red onions into long slivers and sprinkle them over the salad, leaving some on top for visibility.

Add grape tomatoes to the salad, keeping them at room temperature.

Mix together equal parts olive oil and white wine vinegar, add Italian seasoning and Dijon mustard, then whisk to combine.

Pour the dressing over the salad just before serving and toss gently to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary