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Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves Serves 4  |  Vegan  |  Gluten Free

  • 1 head romaine lettuce
  • 2 carrots
  • 1 Kirby cucumber
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon grated Parmesan
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Tear the romaine leaves into bite-size pieces. Place in a salad spinner, wash, and spin dry. Transfer to a large bowl.

Peel the carrots. Cut them crosswise in half. Then cut each piece lengthwise in half. Lay flat side down on the cutting board. Then cut in half lengthwise again (you may not have to cut the skinny end in half again). Repeat. Now you have carrot sticks.

Wash the cucumber. Cut in half lengthwise. Then cut each half into four sticks.

To make the vinaigrette, in a small bowl, whisk together the vinegar, oil, Parmesan, oregano, salt, and pepper (about 12 turns on pepper mill). Pour over the lettuce and toss well. Divide among four bowls along with the carrot and cucumber sticks.

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