THE RECIPE JOURNAL · Side Dish
Tom's Salad with a Crunch
Looking for a fresh and tasty way to brighten your day? This salad combines crisp veggies and a satisfying crunch for a light, refreshing meal that's easy to whip up anytime.
FROM THE KITCHEN • Tom's Salad with a Crunch
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by chopping up the red and green bell peppers, tomatoes, celery, and onion into bite-sized pieces. Toss them all together in a big bowl along with the bean sprouts. When you’re ready to eat, pour in the Italian dressing and give everything a good mix to coat the veggies. If you want to prepare it ahead of time, you can put the chopped veggies in a resealable bag and keep it in the fridge until mealtime. Just add the dressing right before serving so the salad stays nice and crisp.
Why you’ll love it
This salad is a perfect balance of fresh flavors and satisfying crunch. It’s light yet filling, making it great for any meal. The mix of textures keeps every bite interesting and enjoyable.
How to serve
Serve this salad as a side dish with grilled chicken or fish. It also works well as a light lunch on its own. Add some toasted nuts or seeds on top for extra texture and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. Keep any crunchy toppings separate and add them just before serving to maintain their texture. Consume within two days for the best freshness.
