Romaine Salad
This salad is quick and easy to make. By keeping the tomato separated, the salad tends to keep longer. I got the recipe from a friend and it is my husband's favorite salad.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 cup ranch dressing
- 1/2 medium cucumber peeled and chopped
- 1 head romaine lettuce (cut off the hard vein and don't use any of the yellow leaf.)
- 3-4 large radishes sliced thin
- 1 medium red bell pepper chunked
- 1 medium green bell pepper chunked
- 1 bunch green onions diced (green stems only)
- 1/2 cup baby carrots julienned (optional)
- 1 large tomato seeded and diced (keep to the side)
- 4 tablespoons sunflower seeds (optional)
- Carbohydrate 20.3508624985206 g
- Cholesterol 18.48 mg
- Fat 34.0929124961936 g
- Fiber 7.4896248828964 g
- Protein 6.06148749846294 g
- Saturated Fat 5.00546624967047 g
- Serving Size 1 1 Serving (407g)
- Sodium 495.357499999334 mg
- Sugar 12.8612376156242 g
- Trans Fat 2.78151999960501 g
- Calories 392 calories
Wash the lettuce and other vegetables thoroughly. When preparing the lettuce, use only the green part of the leaves and cut out the vein at the base of the leaves before chopping. Peel the cucumber before dicing. Cut the bell peppers into large chunks. Dice only the green stems of the onions. Julienne the carrots. Seed and dice the tomato (this will not be tossed with the other ingredients). After preparing the vegetables, keep the tomato and sunflower seeds to the side and toss all the rest of the vegetables together into a large bowl. Serve with the sunflower seeds, tomato, and Ranch dressing or a dressing of your choice.
