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+ servings
simple green salad

Crunchy Green Salad with Tangy Dressing.

Kelly Roenicke
A crunchy and delicious green salad is topped with a tangy dressing for a flavorful side everyone will love!
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 134 kcal

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

Instructions
 

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

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

Calories: 134kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 237mgPotassium: 338mgFiber: 3gSugar: 11gVitamin A: 4180IUVitamin C: 42.7mgCalcium: 57mgIron: 1.1mg
Keyword easy
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