Servings: 8 servings
Calories: 11kcal
Equipment
- 1 Cutting board
- 1 Knife be sure to clean and rinse in between uses
- 1 Large Mixing Bowl with lid
Ingredients
- 1 small head Iceberg lettuce chopped
- 1 cup baby spinach stems removed, sliced to bite-size
- 8 small radishes cleaned and sliced in ½
- 10 petite cherry tomatoes cleaned and sliced in ½
- 1 whole cucumber cleaned and sliced in ½
- ¼ cup croutons
- ½ tsp ground black pepper
- Shredded marbled cheddar cheese optional
Instructions
- Lettuce Head: Remove any brown leaves from the lettuce head before cutting into it. Using a vegetable-designated cutting board and a sharp knife, cut off the root of the lettuce and then in that same area - in a tight circle/triangle-like manner - cut a few inches deep into the whitest part of the head (the core) until it meets and either falls out or you can pull out.
- Discard all of the bad parts to make room for chopping the rest into bite-sized pieces to match the rest of the ingredients. We chop in ½, then chop each ½ into ⅓s, and cut those into smaller pieces. Add to the large mixing bowl. Set aside. Rinse your cutting board and knife.
- Radishes (not pictured, but can be found in the video below): Scrub your radishes under cold running water to clean thoroughly. Pat dry with a paper towel and transfer to your vegetable cutting board to slice off the head and root, then as thin as you'd like them in your salad. As you can see we sliced ours in half after thinly slicing them. Add to the mixing bowl and set aside. Don't forget to rinse that knife and onto the next veggie!
- Cherry Tomatoes: Rinse under cold running water to clean thoroughly. Pat dry with a paper towel and transfer to the vegetable cutting board to slice in ½ or ¼. Add to the large mixing bowl. Set aside. Rinse your knife, we're done with that cutting board.
- Cucumber: Scrub the cucumber under cold running water to clean thoroughly. Pat dry with a paper towel and transfer to the vegetable cutting board to slice thinly and then in ½. Add to the large mixing bowl. Set aside. Rinse your cutting board and knife.
- Add your pepper and seasoning(s), if adding cheese, do so as you please, along with more croutons for crunch. Place the lid onto the bowl, mix, and enjoy with your favorite dressing!
Notes
We had some popcorn chicken and pepperoni that we added, but feel free to add whatever additions you please, just enjoy!
Storage Tips
In an airtight container, the premade salad will last for up to 5 - 7 days. After 5 days, the quality of the lettuce will degrade, as it starts to wilt.Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 15mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!
