Ingredients
For the Salad
- 1 head of romaine lettuce – 4-5 cups, chopped
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots (or chopped or matchstick carrots)
- 1/3 cup diced or sliced red onion
- 1 cup gluten-free croutons (e.g., Olivia’s croutons)
- Grated parmesan cheese – optional for topping
For the Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the Vinaigrette: Combine all vinaigrette ingredients (red wine vinegar, olive oil, Dijon mustard, maple syrup, dried oregano, garlic powder, kosher salt, and black pepper) in a mason jar with a lid or a bowl, then shake vigorously or whisk thoroughly to emulsify the dressing until it is well blended.
- Prepare the Salad Vegetables: In a large salad bowl, assemble the chopped and sliced vegetables, including romaine lettuce, cherry tomatoes, cucumber, shredded carrots, red onion, and gluten-free croutons, distributing them evenly.
- Toss the Salad: Pour the prepared vinaigrette over the salad bowl with vegetables. Toss thoroughly using salad tongs or two large spoons until all ingredients are evenly coated with the dressing.
- Add Parmesan (Optional): Sprinkle grated parmesan cheese over the top of the tossed salad as an optional garnish before serving.
Notes
- Use gluten-free croutons to keep the salad gluten-free.
- The vinaigrette can be prepared ahead of time and stored in the fridge for up to 1 week.
- Adjust the sweetness of the vinaigrette by varying the amount of maple syrup to taste.
- For a vegan option, omit the parmesan cheese or use a vegan parmesan substitute.
- Ensure lettuce is well washed and dried before chopping to keep the salad crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
