Ingredients:

  • 4 cups romaine lettuce, chopped
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup bell pepper (red or orange), diced
  • 1/2 cup carrots, shredded or thinly sliced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash all produce thoroughly. Chop the romaine, cucumbers, peppers, and onions. Soak the cucumbers and carrots in ice water for 10 minutes, then drain and pat dry to ensure maximum crunch.
  2. Combine extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the dressing is a thick, opaque, creamy gold emulsion.
  3. Place all prepared vegetables in a large mixing bowl. Drizzle the dressing over the top and toss gently with tongs immediately before serving.