This lettuce salad is bright, fresh and delicious. The almonds and cranberries bring plenty of texture and flavor, and the fresh dill adds a lovely herby dimension. Sturdy and crisp romaine lettuce works best here, but you can really use any lettuce you have in the fridge.
Serve this quick and easy salad as a side dish with grilled meats and fish, as part of a vegetarian mezze spread or alongside anything heavy or creamy that needs an acidic counterpart.
Ingredients:
For the Salad:
- 1 romaine lettuce
- 1 bundle fresh dill, thick stalks removed and finely chopped
- 3/4 cup flaked blanched almonds
- 1/2 cup unsweetened cranberries
For the Dressing:
- 4 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- 1 large clove garlic, minced
Instructions:
- Roughly chop the entire lettuce. Rinse well and dry in a salad spinner. Place in a large bowl.
- Place a dry frying pan over a high heat. Add the almonds and toast until fragrant and golden brown at the edges.
- Add the almonds, dill and cranberries to the lettuce and toss well.
- Make the dressing—combine all ingredients in a jar with a well-fitting lid and shake well.
- Dress the salad just before serving and enjoy!
