Spring Salad Platter Recipe
Serves 8. Lettuce with red onion, cucumber, tomatoes, and carrots.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Vegetables
Dressing
Method
Preparation of Salad Base
- 1
Wash and Tear Lettuce
Wash the romaine and red leaf lettuce under cold water to remove any dirt. Pat dry with a clean towel. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Preparation of Vegetables
- 2
Chop Vegetables
Peel and thinly slice the red onion. Slice the cucumber into thin rounds. Cut the cherry tomatoes in half. Peel the carrots and slice them into thin strips or use a grater for a finer texture.
Assembly of Salad
- 3
Combine Salad Ingredients
In the large salad bowl with the lettuce, add the sliced red onion, cucumber rounds, halved cherry tomatoes, and carrot strips. Toss gently to combine all the ingredients.
Preparation of Dressing
- 4
Mix Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Serving
- 5
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to coat the salad evenly with the dressing.
- 6
Serve
Divide the salad into 8 portions and serve immediately.
