Ingredients

• Ingredients Units USM Scale 1x2x3x 2 heads romaine (about 6 – 8 cups), chopped 3/4 cup croutons 1/2 cup shredded carrots 1/2 cucumber, thinly sliced 1/4 red onion, sliced handful cherry tomatoes, sliced in half Apple Cider Vinaigrette 4 tablespoons apple cider vinegar (pref. Bragg’s raw) 3 tablespoons olive oil (see notes) 1 – 2 teaspoons dijon 1 clove garlic, minced 1/4 – 1/2 teaspoon salt + pepper

Preparation

• Instructions Vinaigrette: In a small bowl or glass jar, whisk together the apple cider vinegar, olive oil, dijon, garlic and salt + pepper. Season to taste. Assemble Salad: In a large serving bowl, fill with romaine (or leafy greens of choice), top with carrots, onion, cucumber and croutons. Drizzle the dressing overtop and toss to combine. Serves 4 – 6 small sides, or 1 – 2 as a main meal. Serve in individual bowls. For more texture and flavor, top with Coconut Bacon, Crispy Roasted Chickpeas or Almond Parmesan for variation. A sprinkle of pepitas, sunflower seeds or hemp seeds would be great too! Store: Leftovers can be stored in the refrigerator for up to 2 – 3 days. If making for meal prep, it might be best to store the salad and dressing separately until ready to serve.