Crunchy Green Salad with Tangy Dressing.

A crunchy and delicious fall green salad. Red cabbage, celery, and a tangy dressing make this salad a favorite!

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…so many delicious things to eat!

So, where does a 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.

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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 gluten free, vegan.

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 134 kcal

Author Kelly Roenicke @ The Pretty Bee

Ingredients

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

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.

Nutrition Facts

Crunchy Green Salad with Tangy Dressing.

Amount Per Serving

Calories 134 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 237mg 10%

Potassium 338mg 10%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Sugars 11g

Protein 1g 2%

Vitamin A 83.6%

Vitamin C 51.7%

Calcium 5.7%

Iron 5.9%

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

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

• About
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Kelly Roenicke

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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