Green Salad and Herb Vinaigrette

This salad is also great with lemony dressing

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Hands-on time: 15   |    Total time: 30   |    Makes: 4 Servings plus extra vinaigrette


Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Glass jar with lid or small bowl and whisk
Salad bowl
Tongs or salad servers


2 tablespoon chopped fresh herb leaves, such as basil, parsley, cilantro, or mint
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice or red wine vinegar
1⁄2 teaspoon kosher salt
1 head romaine lettuce, core removed, leaves washed and torn into bite-size pieces
pinch black pepper
1 tomato, cored and chopped
1 English cucumber, sliced
1 apple (any kind), scrubbed, cored, and diced
1⁄4 cup shredded cheddar, Monterey Jack, or crumbled feta or goat cheese


  1. To make the Herb Vinaigrette: Put everything in the jar, screw the lid on tight, and shake, shake, shake.
    Or: Put everything in the bowl and whisk, whisk, whisk.
  2. Taste the dressing on a leaf of lettuce. Does it need more oil, more lemon juice or vinegar, or a pinch of salt? If so, add it and taste again.​​
  3. To make the Green Salad: Put the romaine, tomato, cucumber, apple and cheese in the bowl.
  4. Add 3- 4 tablespoons Herb Vinaigrette and mix until the lettuce leaves are well coated.
  5. Serve right away. Cover and refrigerate extra Vinaigrette for up to two weeks.