2small headsromaine lettucechopped or torn (about 5–6 cups)
3/4cupshredded carrots or 1 large carrot, peeled and shredded or julienned
2English cucumbershalved lengthwise and sliced
½red onionthinly sliced
4-5radishesthinly sliced
1pintcherry tomatoes
Honey–Apple Cider Herb Vinaigrette:
2tablespoonsapple cider vinegar
1tablespoonhoney
3tablespoonsextra-virgin olive oil
1teaspoonItalian seasoning
¼teaspoongarlic powder
½teaspoonchili flakesor to taste
Kosher salt and freshly cracked black pepperto taste
Instructions
In a small bowl or jar, whisk together the 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder½ teaspoon chili flakes. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season with Kosher salt and freshly cracked black pepper to taste. Let it sit for 5–10 minutes for the herbs to bloom.
In a large bowl, combine 2 small heads romaine lettuce (torn), 3/4 cup shredded carrots , 2 English cucumbers (sliced), ½ red onion (thinly sliced), 4-5 radishes (thinly sliced), and 1 pint cherry tomatoes .
Drizzle about ¾ of the dressing over the salad. Toss gently to coat. Add more dressing to taste.
Top with fresh cracked pepper or an extra pinch of herbs if desired.
Notes
Storage:
The salad is best eaten freshly made. You can prep the veggies and dressing and store them separately in airtight containers in the fridge for up to 3 days. When ready to eat, shake the dressing to emulsify, then pour over the veggies.