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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

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


Units Scale
  • 1 12ounce 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


  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.


  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.


  • 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