Oak Lettuce Salad with Balsamic Vinaigrette
Duration: 10 minutesA simple and tasty salad with a dleicious vinaigrette.
Utensils
- Salad bowl
- Small bowl
- Whisk
Ingredients
- 4 cups oak lettuce, washed and torn into bite-sized pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced cucumber
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the oak lettuce, cherry tomatoes, red onion, sliced cucumber, and crumbled feta cheese.
- In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad ingredients and toss gently to coat.
- Serve the oak lettuce salad immediately as a refreshing side dish or starter.
Oak Lettuce and Avocado Wrap
Duration: 10 minutesDelicious goodies wrapped up in light and refreshing lettuce leaves.
Utensils
- None required
Ingredients
- 4 large oak lettuce leaves
- 1 ripe avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded carrots
- 1/4 cup sliced cucumber
- 1/4 cup sliced red bell pepper
- 1/4 cup hummus
- Salt and pepper to taste
Instructions
- Lay out the oak lettuce leaves on a clean surface.
- Spread a tablespoon of hummus on each lettuce leaf.
- Arrange slices of avocado, halved cherry tomatoes, shredded carrots, sliced cucumber, and sliced red bell pepper on top of the hummus.
- Season with salt and pepper to taste.
- Roll up the lettuce leaves tightly to form wraps.
- Serve the oak lettuce and avocado wraps immediately as a light and satisfying vegetarian meal.
Oak Lettuce and Chickpea Salad with Lemon Tahini Dressing
Duration: 15 minutesA delicious salad with a zesty Tahini dressing.
Utensils
- Salad bowl
- Small bowl
- Whisk
Ingredients
- 4 cups oak lettuce, washed and torn into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup sliced cucumber
- 1/4 cup sliced radishes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the oak lettuce, chickpeas, diced red onion, sliced cucumber, sliced radishes, and chopped fresh parsley.
- In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad ingredients and toss gently to coat.
- Serve the oak lettuce and chickpea salad immediately as a nutritious and flavorful vegan dish.