How to Master Restaurant-Quality Salads at Home

What You'll Need

• 2–3 types of lettuce (leaf, romaine, iceberg, red leaf, or radicchio)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced into half moons
• 1 red radish, diced
• 1/4 cup sunflower seeds
• 1–2 tablespoons Pam's Prep All Purpose Seasoning
• Small bunch of green onions, chopped
• 2–3 sprigs fresh thyme, oregano, and parsley
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Pinch of salt

How to Make It

1. Start the Base:

• Roughly chop all of your selected lettuce and place it in a large mixing bowl.
• Toss the lettuce and sprinkle with 1 teaspoon of Pam’s Prep All Purpose Seasoning, then toss again.

2. Layer the Veggies:

• Add diced radish, cucumber, and half of the chopped green onions.
• Toss and sprinkle with another teaspoon of seasoning. Toss again.

3. Add Final Toppings:

• Add the halved cherry tomatoes and chopped herbs (reserve half for garnish).
• Sprinkle with more seasoning and toss again. Add a pinch of salt and give the salad one final toss.

Final Touch

• Top with reserved green onions and herbs. Lightly sprinkle remaining seasoning.
• Drizzle with olive oil and white wine vinegar. Serve and enjoy!

Note: Use your favorite salad components to make this your own! For restaurant-quality results, layer your seasoning and toss between each addition. The oil and vinegar will naturally distribute as you eat.