Wash romaine leaves thoroughly under cold running water. Spin or pat dry with paper towels. Tear or chop into roughly 1–1.5 inch pieces and place in a large mixing bowl (about 8–10 cup capacity).

Shred cabbage

Trim core from red cabbage and thinly slice or shred until you have about 1 cup. Add to the bowl with the lettuce.

Prepare carrots

Peel the carrots if necessary and shred using a box grater or food processor to yield 1 cup shredded carrots. Add to the bowl.

Slice cucumber

Wash the cucumber. Cut into half-moons about 1/4-inch thick (for English cucumber, cut lengthwise then slice). Measure about 1/2 cup and add to the bowl.

Cut tomato wedges

Wash the tomato. Cut into 6–8 wedges (for a medium tomato, cut into 6 wedges). Arrange the wedges on top of the salad or tuck them into the greens as preferred.

Add croutons and season

Add 1/2 cup croutons to the bowl. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over the salad. Add chopped parsley if using.

Toss or compose

If serving with dressing on the side, lightly toss to combine the vegetables and croutons. If dressing will be applied immediately, see dressing directions below and then toss gently to coat evenly.

Dressing (choice) — serve 2 tablespoons per serving

Offer dressings on the side so diners can choose. Provide 2 tablespoons of the selected dressing per serving. If you prefer to dress the salad immediately, drizzle the chosen dressing over the salad (about 2 tbs per serving), then toss gently until everything is evenly coated.

Notes on dressings

Balsamic vinaigrette gives a tangy-sweet finish, ranch gives a creamy herby flavor, and Italian provides a bright, herb-forward option. Adjust quantity to taste (start with 2 tbs per serving and add more if desired).