Go Back
+ servings
simple green salad

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


  • 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


  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 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 237mg10%
Potassium 338mg10%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 11g12%
Protein 1g2%
Vitamin A 4180IU84%
Vitamin C 42.7mg52%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.