Ingredients
Vegetables
- 2 romaine hearts, rinsed and roughly chopped
- 1 cup halved cherry tomatoes
- ¼ medium red onion, minced
- 1 cup matchstick carrots
- 1 cup chopped sugar snap peas
- 2 tablespoons minced fresh chives
Additional Toppings
- 1.5 cups homemade croutons
- ¼ cup blue cheese crumbles
Dressings
- 2-4 tablespoons Greek yogurt blue cheese dressing
- 2-4 tablespoons French dressing
Instructions
- Combine the vegetables: In a large salad bowl, add the chopped romaine hearts, halved cherry tomatoes, minced red onion, matchstick carrots, chopped sugar snap peas, and minced fresh chives. Toss gently to combine all the fresh ingredients evenly.
- Add toppings and dressings: Sprinkle the homemade croutons and blue cheese crumbles over the top of the tossed salad. Drizzle 2 to 4 tablespoons each of Greek yogurt blue cheese dressing and French dressing evenly over everything for a balanced flavor.
- Serve: Serve the salad immediately as a refreshing side dish alongside your favorite main meals or enjoy it on its own for a light, nutritious option.
Notes
- For homemade croutons, cube day-old bread, toss with olive oil, garlic powder, salt, and pepper, then bake at 375°F for 10-15 minutes until crispy.
- Adjust the amount of dressing to taste, starting with less and adding more as needed to avoid overdressing.
- Feel free to add protein such as grilled chicken or boiled eggs to make it a more substantial meal.
- Fresh herbs like parsley or basil can be added for additional flavor variety.
- To make this salad vegan, substitute the blue cheese and dressings with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
