- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Salad
- 1 medium head iceberg lettuce, chopped
- 2 medium tomatoes, diced
- 1 cucumber, sliced
- 1 small onion, thinly sliced
- 1 celery stalk, chopped
- 1 green bell pepper, diced
For the Dressing
- 3 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly under cold running water. Chop the lettuce into bite-sized pieces. Dice the tomatoes, slice the cucumber and onion, chop the celery, and dice the bell pepper.
Step 2: Make the Dressing
In a small bowl or measuring cup, whisk together the vinegar, vegetable oil, sugar, salt, and black pepper until the sugar dissolves completely and the dressing is smooth.
Step 3: Assemble the Salad
Place all prepared vegetables into a large serving bowl. Toss gently to distribute the vegetables evenly.
Step 4: Add the Dressing
Pour the homemade dressing over the salad just before serving. Toss lightly until all the vegetables are evenly coated.
Step 5: Serve
Serve immediately while the vegetables are crisp and fresh. Enjoy as a side dish or pair with sandwiches, soups, roasted meats, or baked potatoes.
Recipe Tips
- Chill the vegetables before preparing for extra crispness.
- Add hard-boiled eggs for extra protein.
- Use seasonal vegetables to save even more money.
- Do not add the dressing until serving time to keep the lettuce crisp.
- Refrigerate leftovers without dressing for up to one day.
Variations
This traditional recipe is very flexible. Try adding shredded carrots, radishes, cabbage, or fresh herbs for additional flavor. You can also substitute romaine or leaf lettuce if iceberg lettuce is unavailable.
For a heartier meal, add cooked beans, shredded chicken, or diced cheese.
Serving Suggestions
This salad pairs well with:
- Homemade soup
- Cornbread
- Meatloaf
- Roast chicken
- Grilled fish
- Baked potatoes
- Fresh bread and butter
It also makes a refreshing addition to picnics, family gatherings, and summer cookouts.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. If possible, keep the dressing separate until ready to serve. This helps maintain the crisp texture of the vegetables.
Nutrition Information (Per Serving)
- Calories: 105
- Protein: 2 g
- Carbohydrates: 9 g
- Fat: 7 g
- Saturated Fat: 1 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 290 mg
- Cholesterol: 0 mg
- Vitamin A: 18% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 3% Daily Value
- Iron: 5% Daily Value