Veggie Crisp Salad Recipe
romaine, iceberg, cheddar, carrots, onions, tomatoes, scallions, haricots verts, sunflower seeds, radishes, avocado ranch
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Ingredients
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Salad Base
Toppings
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash and dry the romaine and iceberg lettuce thoroughly. Chop them into bite-sized pieces and place in a large salad bowl.
- 2
Add Cheddar Cheese
Grate the cheddar cheese if not pre-grated, and sprinkle it over the chopped lettuce.
- 3
Shred the Carrots
Peel and shred the carrots using a grater. Add the shredded carrots to the salad bowl.
- 4
Slice the Onions
Peel and thinly slice the red onion. Add the slices to the salad bowl.
- 5
Chop the Tomatoes
Dice the tomatoes into small pieces and add them to the bowl.
- 6
Slice the Scallions
Chop the scallions (green onions) and add them to the salad.
- 7
Prepare the Haricots Verts
Trim the ends of the haricots verts and blanch them in boiling water for about 2-3 minutes, then transfer to an ice bath. Drain and add to the salad.
- 8
Slice the Radishes
Thinly slice the radishes and add them to the salad bowl.
Finishing Touches
- 9
Add Sunflower Seeds
Sprinkle the sunflower seeds over the salad for added crunch.
- 10
Dress the Salad
Drizzle the avocado ranch dressing over the salad, and toss gently to combine all ingredients evenly.
- 11
Serve
Serve the salad immediately for the best freshness and crunch.
