This is the salad that started it all. A basic blend of romaine, cucumbers, celery, scallions, radishes, and, often, turkey breast for some protein, was the perfect base for testing hummus with salad.
Classic Crunch
For the dressing:
Juice of 1/2 to 1 whole lemon
Pinch of salt, to taste
Extra virgin olive oil, to taste
Dollop of Sabra or Boar’s Head Hummus
For the salad:
3/4 head romaine, nicely chopped
1/4 hothouse or 1/2 English cucumber, thinly sliced
2 celery stalks, thinly sliced
3 scallions, white and green parts, thinly sliced
1/2 bunch radishes, thinly sliced.
Mix all salad dressing ingredients together and adjust to taste. Set aside while you prepare the salad. Combine all salad ingredients in a bowl and dress. Stir to combine. This will make one salad.
Hi Lexie,
I’m not a strict vegetarian, but I do eat a lot of raw vegetables. This salad is making my mouth water. I’m going to make it without the onions and try the homemade dressing. I don’t like most bottled dressing but I never knew how to make a simple one. I’m going to try your recipe. I’ll just have to work on the ratio of lemon to oil. Thanks! So glad to have your blog back.
Hi Janet! So far as the ratio for lemon juice to olive oil, I usually use half a lemon (which should give me about 2 tablespoons) and about 2-3 tablespoons olive oil, but I like my salad dressing to be pretty tart. It’s super easy though (especially because I got one of those handheld lemon squeezers) and you’ll quickly figure out where your preferences lie. Let me know how it turns out! 🙂