Low Fat Classic Lettuce Salad with Homemade Vinaigrette
Elevate your mealtime with this Low Fat Classic Lettuce Salad with Homemade Vinaigrette—a light and refreshing dish that's bursting with flavor and wholesome ingredients. Crisp Romaine lettuce serves as the perfect base for a colorful medley of juicy cherry tomatoes, cooling cucumber slices, thinly shaved carrot ribbons, and a touch of pungent red onion, offering a delightful balance of textures and colors. The star of the recipe is the quick and easy homemade vinaigrette, featuring extra virgin olive oil, tangy red wine vinegar, Dijon mustard, and a hint of honey for natural sweetness, perfectly seasoned with garlic, salt, and pepper. Ready in just 15 minutes, this healthy, low-fat salad is ideal as a starter or side dish and is perfect for weight-conscious foodies seeking fresh, vibrant flavors.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 small Red onion
- 1 large Carrot
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Start by washing the Romaine lettuce under cold water to remove any impurities. Dry it thoroughly using a salad spinner or pat it dry with paper towels.
Tear the Romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Rinse the cherry tomatoes and slice them in half. Add them to the salad bowl.
Peel the cucumber and slice it into thin rounds. Add to the bowl with the lettuce and tomatoes.
Slice the red onion thinly and add a quarter of it to the salad. Adjust to taste if desired.
Peel the carrot and, using a vegetable peeler, shave it into thin ribbons directly into the salad bowl.
In a small mixing bowl, prepare the vinaigrette by whisking together the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey until well combined.
Mince the garlic clove finely and add it to the vinaigrette mixture along with the salt and black pepper. Whisk until emulsified.
Just before serving, pour the vinaigrette over the salad and toss gently to coat all vegetables evenly with dressing.
Serve immediately as a refreshing and low-fat option either as a starter or as a side dish to your main meal.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.4 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2062 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
