Imagine a salad so vibrant and delicious that it transforms your everyday meal into a culinary adventure! This Vegetable Chopped Salad with Ranch is not just a side dish – it's a celebration of fresh, crisp vegetables that brings excitement to your plate in just 20 minutes. Perfect for health-conscious foodies, busy professionals, and anyone craving a quick, nutritious meal that doesn't compromise on taste, this recipe is about to become your new favorite go-to dish.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1 cup bell peppers, diced
- 1/2 cup red onion, chopped
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Thoroughly wash all fresh vegetables under cold running water to remove any dirt or debris.
- Using a sharp chef's knife, chop the romaine lettuce into bite-sized pieces, ensuring uniform size for even distribution.
- Halve the cherry tomatoes carefully, cutting them from stem to bottom to create equal-sized pieces.
- Peel the cucumber and dice into small, uniform cubes approximately 1/4 inch in size.
- Shred the carrots using a box grater or food processor, creating thin, delicate carrot strands.
- Remove seeds from bell peppers and dice into small, consistent pieces.
- Finely chop the red onion, making sure pieces are small and evenly cut.
- In a large mixing bowl, combine all chopped vegetables: romaine lettuce, cherry tomatoes, cucumber, carrots, bell peppers, and red onion.
- Season the vegetable mixture with salt and freshly ground black pepper to enhance the flavors.
- Pour ranch dressing over the salad and gently toss to ensure all vegetables are evenly coated.
- Taste and adjust seasoning if needed, adding more salt, pepper, or ranch dressing to suit your preference.
- Serve immediately in individual bowls or on a large platter, ensuring an attractive presentation of the colorful vegetables.
Tips
- Knife Skills Matter: Take your time chopping vegetables into uniform sizes to ensure even flavor distribution and a professional-looking presentation.
- Freshness is Key: Always use the freshest vegetables possible. The crispness of your ingredients will make a huge difference in the final taste and texture.
- Dressing Technique: Add ranch dressing just before serving to prevent vegetables from becoming soggy. Toss gently to coat without bruising the delicate ingredients.
- Temperature Tip: Serve the salad chilled for maximum crunch and refreshment. You can briefly refrigerate the chopped vegetables before dressing.
- Customization Options: Feel free to swap vegetables based on seasonality or personal preference. This recipe is incredibly versatile!
- Make-Ahead Hack: Chop vegetables in advance and store separately in airtight containers to save time during meal preparation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 10mg
