Ingredients
- Romaine or Iceberg lettuce, chopped
- Bell peppers (red, yellow, and green), sliced
- Cucumbers, thinly sliced
- Radishes, thinly sliced
- Button or cremini mushrooms, sautéed
- Olive oil
- Fresh lemon juice
- Balsamic vinegar (optional)
- Fresh herbs (parsley or dill)
Instructions
- Wash all produce. Chop lettuce into bite-sized pieces, slice bell peppers, and thinly slice cucumbers and radishes.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped mushrooms and season lightly with salt and pepper. Sauté until golden brown and tender, about 5–7 minutes.
- In a small bowl, combine fresh lemon juice, 2 tablespoons of olive oil, a dash of balsamic vinegar, and season with salt and pepper. Whisk until emulsified.
- In a large salad bowl, toss lettuce, fresh vegetables, sautéed mushrooms, and herbs together.
- Pour the zesty dressing over the mixture and gently toss to coat everything evenly.
- Plate with more fresh herbs on top for garnish and serve immediately.
Notes
Allow the salad to sit for a few minutes before serving to let the flavors meld. Use fresh, high-quality ingredients for the best results.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Southern
- Diet: Vegetarian