Description
A crisp, colorful no-cook salad combining fresh lettuces, sweet peas, and tangy dressing. Perfect for summer, it offers refreshing texture and vibrant flavors with layers of crunch, tenderness, and peppery finish.
Ingredients
Romaine Lettuce 1 head
Butterhead Lettuce 1 head
Arugula 2 cups
Canned Green Peas 1 cup
Cucumber 1 medium
Red Onion 1 small
Olive Oil 1/4 cup
White Vinegar 2 tbsp
Salt 1 tsp
Instructions
Wash and dry greens thoroughly using a salad spinner or paper towels
Cool peas under cold water, slice red onion, dice cucumber, and tear butterhead lettuce into bite-sized pieces
Whisk olive oil, vinegar, and salt in a bowl to create dressing
Layer romaine as the base, then butterhead, followed by arugula
Sprinkle peas, add cucumbers, and red onion over layers
Pour dressing over ingredients and toss until evenly coated
Notes
Substitute iceberg/mixed greens for romaine
Use Boston lettuce for butterhead
Replace arugula with watercress for stronger flavor
Thaw frozen peas if using fresh
For non-alcoholic vinegar options, use balsamic or apple cider vinegar
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 575mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg