Ingredients:

  • 6 cups (140g) Romaine lettuce, chopped
  • 2 cups (60g) Fresh baby spinach
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 medium (120g) Cucumber, sliced into half-moons
  • 1 cup (130g) Carrots, shredded
  • 1/2 cup (50g) Red onion, thinly sliced
  • 1/2 cup (50g) Red bell pepper, diced
  • 1/2 cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) Maple syrup
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 tbsp (3g) Fresh parsley, finely chopped

Instructions:

  1. Wash all vegetables under cold running water. Use the salad spinner to dry the Romaine and spinach until completely dry.
  2. Slice the cucumbers and bell peppers into bite-sized pieces and halve the cherry tomatoes, ensuring uniform size for consistent flavor in every bite.
  3. Combine all dressing ingredients (olive oil, vinegar, Dijon mustard, maple syrup, salt, black pepper, and parsley) in a Mason jar. Tighten the lid and shake vigorously for 30 seconds until the dressing is thick, opaque, and creamy.
  4. Place the dried greens and chopped vegetables in a large bowl. Drizzle the dressing over the top just before serving and toss gently with tongs until every leaf is glistening.