Pretzel Salad Recipe

Crunchy salty pretzels added to refreshing cucumber, cherry tomatoes and lettuce salad makes this recipe full of flavour and texture. Make and serve along with a nice weekend Italian meal.

Nithya Anantham
Pretzel Salad Recipe
583 ratings.

Pretzel is a form of a bread product, made using the bread dough and shaped into a twisted knot. Pretzel Salad is a simple salad bursting with flavours and textures. It contains a variety of fresh vegetables like cucumber, capsicum,cherry tomatoes and lettuce making it a healthy choice for a weekday lunch. Pack it for office lunch or serve it before dinner, Pretzel Salad is refreshing either ways.

Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner.

If you like this recipe, you can also try other Italian recipes such as

  1. Pasta in Tomato Onion Chutney
  2. Zucchini and Carrot Pasta
  3. Chicken Tomato Macaroni

Cuisine: European
Course: Dinner
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

10 M

Cooks in

10 M

Total in

20 M


2 Servings


  • 1/2 cup Pretzels
  • 1 cup English Cucumber , thinly sliced
  • 1/2 cup Cherry tomatoes , cut into halves
  • 1/2 cup Yellow Bell Pepper (Capsicum) , thinly sliced
  • 1 cup Iceberg lettuce , roughly torn
  • Pecans , Handful, for garnish
  • Ingredients for the honey mustard vinaigrette
  • 1 teaspoon English Mustard Sauce , or homemade kasundi
  • 1 tablespoon Honey
  • 1 tablespoon Lemon juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Black pepper powder
  • Salt , to taste

How to make Pretzel Salad Recipe

  1. To begin making Pretzel Salad, we will first make the honey mustard vinaigrette.

  2. In a small bowl, whisk together all the ingredients listed in the vinaigrette like the mustard sauce, honey, lemon juice, olive oil,pepper powder and salt to taste, until they are well combined and keep aside.

  3. Add all the salad ingredients into a large salad bowl. Pour the dressing over the salad and gently toss the salad with the dressing.

  4. Do not add extra salt, since the salted pretzels will balance out the flavours. Garnish with more pecan nuts on top.

  5. Note: Add the vinaigrette just before serving the salad, to avoid the salad from getting soggy. 

  6. Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner.