Everyone needs a simple salad recipe in their arsenal. Our Lettuce Salad combines a variety of fresh veggies perfect for any meal.
Well, that’s what we think, but a really good lettuce salad is more than just tossing greens in a bowl. It’s a blend of crunchy textures, fresh vegetables, and a delicious dressing that ties everything together.
This recipe is prepared exactly how my Grandma Helen made it for almost every meal. Everyone in our family loves it and still makes it today. I love that I still get to use it these days, and I want to share it with all of you!
Iceberg is used because it is extra crunchy, and that’s what Grandma always used. Feel free to use your favorite lettuce, I suggest green leaf, romaine, or butterhead lettuce.
This recipe creates a flavorful salad with a delicious texture. I also really love how it looks on the plate. It’s healthy eating at its finest! Really, a simple salad like this should be in everyone’s recipe book.
We tend to love this salad dressed with ranch dressing, but use your favorite dressing for this. Everything goes well with it. A nice piece of bread, crackers, or croutons is also always welcome.
One pro tip: If you are preparing this salad for a party or a make-ahead meal, don’t toss all the ingredients together until you are ready to serve. Keep all the cut-up veggies separate in the fridge. The color from the veggies tends to bleed, and then the lettuce looks brown or off-color.
The best part of this salad? You can personalize it to make it YOUR perfect lettuce salad. And today, I’m sharing my Grandma Helen’s classic Vegetable Chopped Salad recipe. It’s a lettuce salad that you’ll want to save for the future!
Some of our other favorite salad recipes we have on our site include: Chicken Cobb Salad, Tropical Fruit Salad with Honey Citrus Dressing Recipe, and Doritos Taco Salad.
WHY THIS RECIPE WORKS:
- Super Crunchy: Iceberg lettuce is the main ingredient and star of the show, giving that satisfying crunch with every bite. The crunch doesn’t stop there, though. Broccoli, cauliflower, and celery all come together to make a little crunchfest!
- Quick to Prepare: Got 30 minutes? That’s all you need to make this crowd-pleaser. The hardest part is the chopping, which really isn’t a big deal at all. Just a bit of everything and you’re good to go.
- Customizable: Don’t like cauliflower? Swap it out! Want extra protein? Add some chicken or shrimp. That’s one of the great things about any salad, really. It can also be just a side salad or the main course! This delicious recipe can be whatever you want it to be.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Iceberg lettuce
- Yellow bell pepper
- Red bell pepper
- English cucumber
- Tomatoes
- Broccoli florets
- Cauliflower florets
- Celery
- Scallions
- Carrot
- Dressing of your choice
HOW TO MAKE LETTUCE SALAD:
- Prep all your veggies and add them to a large bowl. Toss to combine.
- Serve with your favorite salad dressing.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT LETTUCE?
Absolutely! You can switch to romaine lettuce, green leaf lettuce, or even butterhead.
Just remember that each type of lettuce offers a unique texture and flavor. You might even consider red leaf lettuce for a bit of extra color!
WHAT DRESSING SHOULD I USE?
Grandma Helen loved ranch dressing, but feel free to use your favorite one!
From balsamic vinegar to lemon juice-based dressings, anything works. You could even make your own, homemade dressings for this. Feel free to get adventurous!
CAN THIS BE MADE AHEAD?
Yes, but keep the veggies and the lettuce separate in an airtight container in the fridge until you’re ready to toss and serve.
This keeps the lettuce crisp and helps keep the colors from mixing and looking funny.
ANY ADDITIONS?
There are plenty of punchy flavors you could add in. Try out a few of these!
- Grilled chicken breast
- Shrimp
- Diced ham
- Cheese cubes
- Hard-boiled eggs
- Cherry tomatoes
- Homemade croutons
- Kalamata olives
- Fresh herbs like basil or parsley
- Feta cheese or parmesan cheese
- Fresh Dill
- Black pepper
- Green Onion
- Extra virgin olive oil
- Goat Cheese
ANY SUBSTITUTIONS?
- Use romaine or green leaf lettuce instead of iceberg.
- Swap bell peppers with red onion.
- Replace broccoli and cauliflower with zucchini or artichoke hearts.
- Lemon zest for a tangy twist.
- Use red wine vinegar or apple cider vinegar instead of your regular dressing for a lighter option.
HOW TO STORE:
Refrigerator: Store leftover salad in an airtight container for up to 2 days.
I love having this out of the fridge the next day. Some of the veggies won’t look quite as appealing, but it’s all just as tasty!
Freezer: Salad doesn’t like the freezer, so it’s best to enjoy it fresh. If you’ve ever accidentally frozen lettuce, you know that it doesn’t look pretty afterward. Ha!
DANA’S TIPS AND TRICKS:
- Salad Spinner Magic: A salad spinner is your best friend for washing and drying lettuce.
- Sharp Knife: Use a sharp knife to chop veggies finely; it makes a big difference in texture.
- Layering: When prepping ahead, layer your veggies in a large bowl, covering them with a paper towel to soak up any extra moisture.
- Dressing Last: Always add the dressing right before serving to keep the salad crisp.
- Cold Water Dip: To make the lettuce even crisper, soak it in super cold water for a few minutes before spinning.
So there you have it—your go-to guide for making the perfect lettuce salad. Packed with fresh veggies, this salad is not only healthy but also super tasty. I
t’s a recipe with a lot of tradition behind it for my family. You can customize it to make it completely yours and pass it down as well!
So go ahead, grab that large salad bowl, and let’s get chopping!
If you like this recipe, you might also like:
If you’ve tried this LETTUCE SALAD, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chopped Lettuce Salad
Ingredients
- 1 head iceberg lettuce shredded
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped English cucumber
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 1/2 cup finely chopped celery
- 1/2 cup scallions thinly sliced
- 1 medium carrot shredded
- Dressing of your choice
Instructions
- Prep all your veggies and add them to a large bowl. Toss to combine.1 head iceberg lettuce, 1/2 cup finely chopped yellow bell pepper, 1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped English cucumber, 1/2 cup finely chopped tomatoes, 1/2 cup finely chopped broccoli florets, 1/2 cup finely chopped cauliflower florets, 1/2 cup finely chopped celery, 1/2 cup scallions, 1 medium carrot
- Serve with your favorite salad dressing.Dressing of your choice
Notes
- Salad Spinner Magic: A salad spinner is your best friend for washing and drying lettuce.
- Sharp Knife: Use a sharp knife to chop veggies finely; it makes a big difference in texture.
- Layering: When prepping ahead, layer your veggies in a large bowl, covering them with a paper towel to soak up any extra moisture.
- Dressing Last: Always add the dressing right before serving to keep the salad crisp.
- Cold Water Dip: To make the lettuce even crisper, soak it in super cold water for a few minutes before spinning.
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