Learn how to make a Baby Romaine Salad with homemade vinaigrette. The tender greens make a perfect side dish. Everyone loves this simple salad that goes with almost any main dish recipe.

Baby romaine salad with radishes on a white serving platter.

Get your greens in easily with this quick and delicious salad recipe. The light greens contrast nicely with spicy radish slices.

This is the perfect way to add fiber and vitamins to any meal. You can even add some leftover cooked chicken or salmon to make this into a full lunch or dinner.

Why You Need This Recipe

  • Salad dressings at the store are filled with many ingredients you’d rather not consume. Making your own is quick, easy, and healthy.
  • A bright salad using tender baby greens is the perfect way to add nutrition to your day.
  • Serve this as a quick side or appetizer while your main dish is cooking.

Key Ingredients

Ingredients for baby romaine salad on a white surface.

Baby romaine lettuce is a light, refreshing green. Baby greens have a lighter taste than their larger varieties.

Radishes add a nice strong summery peppery flavor!

Olive oil adds a healthy fat that helps you absorb all the nutrients from the vegetables.

Honey keeps things sweet.

Lemon juice brightens up the dressing and ties everything together.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Add all salad ingredients to a large mixing bowl or salad serving bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Baby romaine lettuce with radishes in a salad bowl ready to toss.

Step Two

Add all dressing ingredients to a jar or bowl and shake or whisk to combine well.

A jar of salad dressing ingredients ready to be shaken.

Step Three

Add salad dressing to the bowl and toss the salad to combine. Serve immediately.

Pouring dressing from a jar onto a baby romaine salad.

Recipe Tips & Substitutions

  • This recipe can easily be doubled to make more servings.
  • If you want to prep this salad ahead of time, wait to toss the dressing with the salad just before serving.
  • If you love the flavor of lemon, feel free to zest the lemon before juicing it and add the lemon zest to the salad.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days.

Recipe FAQs

Can I use other greens in this recipe?

Yes, select any of your favorite greens. I like to use baby greens because they are tender and sweet, but you can add any that look great to you!

Is this salad dressing vegan?

Use maple syrup instead of honey to keep this recipe vegan. It is naturally dairy-free and gluten-free.

A dinner plate of baby romaine salad with radishes.

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A dinner plate of baby romaine salad with radishes.

Baby Romaine Salad Recipe

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5 from 1 review

Print Recipe

Learn how to make a Baby Romaine Salad with homemade vinaigrette. The tender greens make a perfect side dish. Everyone loves this simple salad. 

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 12–ounce box or bag of baby romaine (about 4 cups)
  • 2 small red radishes, sliced thinly
  • 2 tablespoons olive oil
  • 1 tablespoon freshly-squeezed lemon juice (from about 1/4 of a lemon)
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper

Instructions

  1. In a bowl, combine the baby romaine and sliced radishes.
  2. Then, in a small bowl or jar, combine the olive oil, lemon juice, honey or maple syrup, salt, and pepper. Shake or whisk to combine.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Serve immediately.

Notes

  1. This recipe can easily be doubled to make more servings.
  2. If you want to prep this salad ahead of time, wait to toss the dressing with the salad just before serving.
  3. If you love the flavor of lemon, feel free to zest the lemon before juicing it and add the lemon zest to the salad.
  4. Feel free to leave out the radishes or add any other vegetables you like. Sliced tomatoes or sliced carrots are great too!
  5. Store any leftovers in a covered container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size:
  • Calories: 80
  • Sugar: 2.1 g
  • Sodium: 152.6 mg
  • Fat: 7.3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 4.3 g
  • Fiber: 1.8 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.