Crunchy Green Salad with Tangy Dressing.

A crunchy and delicious green salad is the perfect side dish for many meals. Red cabbage, celery, and a tangy dressing make this salad a favorite! This simple side dish takes just minutes to make.

Just a couple of weeks remain until Thanksgiving, until we’ll be gathered around a table filled with rich, comforting dishes. Sweet potato casserole, corn casserole, wild rice stuffing, crunchy broccoli salad…so many delicious things to eat!

So, where does a green salad fit in with all these delicious comfort food recipes? Sometimes it’s nice to have something fresh and green – something to contrast with all the heavier food. And surely you don’t want a bagged salad with bottled dressing – plus, which bottled dressings are even safe for those with multiple food allergies?

This salad, this crunchy green salad with a fresh, tangy dressing – this is definitely worthy of a place on your Thanksgiving table this year. Romaine hearts, red cabbage, and celery are crunch and healthy, dried cranberries add sweetness, and the garlic lemon dressing is just bursting with flavor.

And best of all, this salad is free of the top 8 allergens, and it’s so easy to make. 

Depending on the size crowd you’re serving, you may want to double this recipe. You can use green cabbage if you prefer, and you can skip the dried cranberries if you want – this salad will still be delicious.

This flavorful salad is easy and impressive – make it for Thanksgiving or any gathering on your calendar – your guests will love it!

More Salad Recipes

• Salad with Cherries and Lentils
• Vegan Macaroni Salad
• Curried Broccoli Quinoa Salad

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5 from 2 votes

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Crunchy Green Salad with Tangy Dressing.

A crunchy and delicious green salad is topped with a tangy dressing for a flavorful side everyone will love!

Course Salad

Cuisine Dairy Free, gluten free, vegan.

Keyword easy

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 134 kcal

Author Kelly Roenicke

Ingredients

• 2 romaine hearts sliced thin
• ½ small red cabbage sliced very thin
• 4 stalks celery sliced thin
• ½ cup dried cranberries
• juice from 1 lemon
• 3 cloves garlic pressed
• 3 Tablespoons olive oil
• 2 ½ teaspoons sugar
• ½ teaspoon salt

US Customary – Metric

Instructions

1. Slice the vegetables and toss together in a large bowl.
2. In a small bowl, whisk together the lemon juice, pressed garlic, olive oil, sugar, and salt.
3. Pour the dressing over the salad. Add the cranberries and toss together.
4. You can prepare the salad dressing well before serving. Just add to the salad and toss before you are ready to serve the salad.

Recipe Notes

Store leftover salad in the refrigerator for up to 3 days. It is best when it’s first made.

You may have to add more dressing to the leftover salad.

Nutrition Facts

Crunchy Green Salad with Tangy Dressing.

Amount per Serving

Calories

134

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Sodium

 

237

mg

10

%

Potassium

 

338

mg

10

%

Carbohydrates

 

17

g

6

%

Fiber

 

3

g

13

%

Sugar

 

11

g

12

%

Protein

 

1

g

2

%

Vitamin A

 

4180

IU

84

%

Vitamin C

 

42.7

mg

52

%

Calcium

 

57

mg

6

%

Iron

 

1.1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.