Everyday Salad With Herby Lemon Vinaigrette Recipe

Over time, salad ingredients and preparation methods have expanded. Like a starter, side, or main, they can be enjoyed. You can serve them warm or cold with raw or cooked vegetables, any protein, and any dressing.

2 hearts romaine lettuce ¼ cup olive oil Juice of 1 lemon 1 tablespoon apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon maple syrup 1 tablespoon fresh thyme leaves 1 teaspoon chopped fresh rosemary ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup raw pepitas ½ English cucumber, diced 1 cup halved grape tomatoes ¼ red onion, sliced



A bite-sized piece of romaine should be chopped. The following ingredients should be mixed together in a small bowl: olive oil, lemon juice, vinegar, mustard, maple syrup, thyme, rosemary, salt, and pepper. Put aside for later.

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 Put the pepitas in a skillet that is dry and hot over medium heat. Allow them to cook for five to ten minutes, or until they begin to snap and toast. 

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To a large bowl, add the romaine lettuce, cucumber, tomatoes, and red onion that have been chopped. 

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Before tossing to coat, add the dressing. Place toasted pepitas on top of the dish before serving.

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Serve garlic and lemon shrimp scampi over or with the salad for another quick and easy meal.

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A classic pairing with lemony vinaigrette is lightly seasoned and grilled chicken breast. 

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Use butter lettuce, spring greens, spinach, iceberg, or red leaf lettuce.

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