Can I use different greens besides romaine and butter lettuce?

Yes, while romaine and butter lettuce provide the perfect mix of crunch and tenderness, you can substitute with green leaf lettuce or little gem. Avoid strong-flavored greens like arugula or kale, as they may overpower the delicate balance of the salad.

How long can I store the components of this salad?

Each component keeps well individually for up to 3–5 days. Store the greens in a sealed container with a paper towel to absorb moisture, the vinaigrette in a jar in the fridge, and the pickled onions in a sealed container. Assemble just before serving for the freshest results.

Can I make Liz’s Bistro Salad vegan?

Absolutely. Simply use Dijon mustard instead of mayo in the vinaigrette. All other ingredients are naturally vegan, and the flavor remains delicious and balanced.

What proteins pair well with Liz’s Bistro Salad?

Grilled chicken, seared salmon, soft-boiled eggs, or chickpeas all pair beautifully. The mild vinaigrette and fresh herbs make it a versatile side or base for a protein-rich meal.

Liz's Bistro Salad – Best 1-Step Side You’ll Love

Name: Liz's Bistro Salad
Prep time: 45 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 1 red onion, thinly sliced; 1/4 cup white or red wine vinegar; 1/2 cup water; 1 pinch salt; 1 pinch sugar; 1 romaine heart, stem removed and chopped; 1/2 head butter lettuce, stem removed and gently torn; 2 tablespoons fresh tarragon, minced; 1/2 cup fresh dill, chopped or torn; 1/4 cup fresh chives, minced; 1/2 cup canola oil; 3 tablespoons lemon juice; 3/4 teaspoon salt; 1 teaspoon sugar; 1 teaspoon Dijon mustard or mayonnaise

Description

Liz’s Bistro Salad is a French-inspired side dish featuring crisp romaine, tender butter lettuce, fresh herbs, tangy pickled onions, and a mellow vinaigrette. Perfectly balanced and light, it complements a variety of main dishes with refreshing, herbaceous flavor.

Ingredients

Scale

1 red onion, thinly sliced
1/4 cup white or red wine vinegar
1/2 cup water
1 pinch salt
1 pinch sugar
1 romaine heart, stem removed and chopped
1/2 head butter lettuce, stem removed and gently torn
2 tablespoons fresh tarragon, minced
1/2 cup fresh dill, chopped or torn
1/4 cup fresh chives, minced
1/2 cup canola oil
3 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon Dijon mustard or mayonnaise

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Instructions

Place sliced red onions in a jar. Add vinegar until one-third full, then top off with water. Add salt and sugar, shake well, and refrigerate for at least 30 minutes.
Combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise in a jar. Shake vigorously to emulsify and refrigerate until ready to use.
Chop romaine and herbs. Tear butter lettuce into bite-sized pieces.
Just before serving, toss all greens, herbs, and drained pickled onions in a large bowl.
Start with half of the vinaigrette, toss to coat, and add more if needed. Season with salt and pepper to taste.

Notes

Make the onions and vinaigrette ahead and store separately for up to 3–5 days.
Use olive oil or another neutral oil if preferred, but canola keeps the flavor mild.
Assemble the salad just before serving to prevent sogginess.
Double the dressing to use throughout the week for quick salads.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Salad
Method: Chop
Cuisine: French-Inspired

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 350mg
Fat: 20g
Saturated Fat: 1.5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg