Dressing
- 1 recipe Lemon Herb Vinaigrette recipe linked here and in instructions; or use a dressing of your choice
Salad
- 5 ounces butter lettuce or salad green of your choice
- 4 radishes thinly sliced
- 1 carrot medium, thinly sliced
- ½ cucumber hothouse, thinly sliced; see note 2 below
- 4 tablespoons pumpkin seeds or to taste
- 4 tablespoons feta or to taste; see note 3 below
Salad
Add the lettuce, radish, carrot, cucumber, cheese and seeds to a large bowl. Mix well.
Drizzle 2 tablespoons of dressing per person over the salad ingredients (or more, to taste) and stir well to combine. Serve right away.
General
- See the text of this post for information on how to build your own side salad with the ingredients you have on hand.
- You can also use 1 persian cucumber, or a regular slicing cucumber. If using a slicing cucumber, I recommend peeling it.
- Use any salty, crumbled cheese here. Goat cheese is another good option.
Storage
- I recommend only preparing and serving as much salad as you intend to eat. If you think you will have leftovers, store them in an airtight container in the fridge (without the dressing) for 1 to 2 days. Dress when ready to eat.
- I do not recommend freezing this recipe.
Calories: 261kcal | Carbohydrates: 6g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3822IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg