Side Salad

A simple and delicious side salad with butter lettuce, radishes, carrots, cucumber, pumpkin seeds, feta, and lemon herb vinaigrette. Check out the accompanying post for instructions on how to build your own salad with the items you have on hand!

5 from 47 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: people

Calories: 261kcal

Equipment

Ingredients

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

Instructions

Dressing

Make one recipe Lemon Herb Vinaigrette, or have the dressing of your choice on hand.

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.

Notes

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.

Nutrition