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Romaine Salad With Italian Herb & Honey Cider Vinegar Dressing | #WeCook

This salad can definitely help you reach your daily veggie goals. If you have extra ingredients in the fridge that need to be used, you can totally switch up this salad!

Cooking Time: 15 mins



  • 1 head romaine lettuce, chopped
  • 4 to 5 green onions, sliced into thin rounds
  • 4 to 5 small radishes, sliced
  • 1 medium cucumber, diced
  • 1 large carrot, grated
  • 1 large avocado, sliced
  • ¼ to ½ cup raw sunflower seeds, toasted


  • ¼ cup raw apple cider vinegar
  • 2 to 3 teaspoons raw honey
  • 2 garlic cloves (optional)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 small handful fresh basil
  • 1 small handful fresh parsley
  • 1 tablespoon fresh oregano leaves


  1. Place the lettuce in a large bowl and top with the remaining salad ingredients.
  2. Place the vinegar, honey, garlic, if using, salt, and pepper in a blender and purée until smooth. Then add the oil and fresh herbs; blend on low speed until just combined.


  1. Serve the salad in individual portions and drizzle each with the dressing —this way, you can store any leftover salad in the refrigerator without it getting soggy from the dressing.
  2. Store any leftover dressing in a small glass jar in the refrigerator for up to 10 days.


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