Chopped Romaine Salad Recipe

Cooking Directions

• STEP 1.Wash and chop the romaine lettuce into bite-sized pieces.
• STEP 2.Slice the cherry tomatoes in half and dice the cucumber and red onion.
• STEP 3.In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and feta cheese.
• STEP 4.In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 5.Drizzle the dressing over the salad and toss to combine.
• STEP 6.Serve the chopped romaine salad immediately.

Cooking Tips

• Add grilled chicken or shrimp for a protein-packed meal.
• For extra crunch, sprinkle some toasted nuts or seeds on top of the salad.
• Make the dressing in advance and store it in the refrigerator for up to a week.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
• Serve as a side dish with grilled meats or as a light lunch with a crusty bread.