Key Points
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Carleigh Bodrug’s Greek Lettuce Salad is quick, nutrient-rich and pairs well with a variety of main dishes.
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The homemade Lemon Dijon Dressing adds flavor while allowing control over sugar and fat content.
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With just six ingredients, this salad is simple, fresh and perfect for busy weeknight meals.
Although the cozy season is upon us, this summer I was (naturally) steering away from fresh, seasonal ingredients like crispy lettuce. I feel like I didn’t get my salad fix as fall arrived, so I’ve been including side salads alongside my comforting mains for the past few weeks. While bagged salads are convenient, there’s one nutrient-rich, super easy salad recipe that I’ve been chopping up and including on the dinner table over and over.
Enter this Marousalata (Greek Lettuce Salad) recipe featured in PlantYou’s Carleigh Bodrug’s newest cookbook, Quickies: 140+ Nourishing Plant-Based Recipes for Busy People. Published this week, the book is packed with vegan recipes that are simple and easy to make, including this salad that highlights fresh ingredients and a homemade dressing.
With six key ingredients, the Greek salad can be thrown together in minutes, which is why I can’t stop making it—and why Bodrug included it in her newest recipe collection.
“I once heard someone say that a great salad is about restraint when it comes to ingredients, and this Marousalata is great proof,” she writes. “A few key vegetables come together to make a refreshing, light and delicious salad that pairs perfectly with just about any main…the key is to thinly chop and slice each component for a perfect salad that can be eaten with a spoon!”
For a shortcut, you can throw in your favorite bottled dressing instead of whipping up the Lemon Dijon Dressing, but I think the homemade salad dressing brings it to the next level. Plus, you’re able to control the sugar and fat content when using homemade dressing, and this lemony dressing in particular is low in both.
See the full recipe below, and check out some of our favorite main dishes that would go perfectly with this salad, making a vibrant, complete dinner. My selections are plant-based to keep true to PlantYou, but this salad would also pair nicely with fish or chicken.
Carleigh Bodrug’s Marousalata (Greek Lettuce Salad)
Total Time: 15 minutes
Makes: 4 servings
Ingredients
Marousalata (Greek Lettuce Salad)
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1 head romaine lettuce, shredded finely
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2 green onions, sliced thinly
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¼ cup chopped fresh parsley
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½ English cucumber, diced
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¼ cup vegan feta (optional)
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½ cup Lemon Dijon Dressing
Lemon Dijon Dressing
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Juice of 1 large lemon (about ¼ cup)
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1 tablespoon Dijon mustard
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1 tablespoon pure maple syrup or date syrup
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1 tablespoon olive oil (optional)
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½ teaspoon garlic powder
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1 teaspoon apple cider vinegar
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¼ teaspoon freshly ground black pepper
Directions
Step 1
To make the dressing: Combine all the dressing ingredients in a small bowl or jar and whisk until smooth.
Step 2
To make the salad: Combine the lettuce, green onions, dill, parsley, cucumber and vegan feta (if using) in a large bowl. Pour the dressing over the salad, toss and serve immediately.
To make ahead: Store in an airtight container in the fridge for up to 3 days, ideally separate from the dressing.
Read the original article on EatingWell