This salad is full of flavor and quick to prep! The bold flavors come from the fresh spring onions and raw, chopped garlic scapes. While they don’t add a lot of heat, they do step this simple salad up in bold taste. The Creamy Lemon Pepper Dressing really rounds out the salad and adds a cool touch for those bold flavors.
| Prep Time | 10 minutes |
| Servings |
servings
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- 1 small head butter lettuce chopped
- 1 heart of romaine chopped
- 1 large tomato diced
- 1/3 cup spring onion thinly sliced
- 2 Tbsp garlic scapes finely chopped
- 1 cup croutons optional
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1 Tbsp white vinegar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 Tbsp honey
- 2-4 Tbsp water optional
Ingredients
Salad
Creamy Lemon Pepper Dressing
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- In a small bowl, combine ingredients for dressing. Add water as needed to get desired consistency. Stir until well blended and refrigerate for about 4 hours or overnight.
- In a large salad bowl, combine lettuce, onions, garlic scapes, tomato and croutons. Drizzle with chilled dressing.
To make this dairy-free/vegan: use an appropriate mayonnaise. Personally, I like Primal Kitchen (not vegan), Follow Your Heart or Chosen Foods.
To make your own gluten-free croutons: simply cube up a couple of slices of gluten-free bread, like Canyon Bakehouse Schar, or Udi's. Add a touch of butter or olive oil plus your favorite seasonings - like Italian, Garlic Salt, etc. Toast in the oven at 400F for about 10 minutes, tossing half way through.