Description
This Garden Salad is a fresh, crisp summer favorite packed with vibrant vegetables and tossed in a zesty homemade vinaigrette. Quick to make, endlessly customizable, and loaded with seasonal produce, it’s the perfect healthy side dish or light main course for warm-weather meals.
Ingredients
- For the salad:
- 6 cups mixed salad greens (romaine, spinach, arugula, or butter lettuce)
- 1 cup cherry or grape tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup shredded or julienned carrots
- 1 bell pepper, thinly sliced (any color)
- 2 tbsp fresh herbs (optional – basil, parsley, or dill)
- For the vinaigrette dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Wash and thoroughly dry all vegetables.
- Prep and chop all vegetables as directed.
- In a large bowl, combine salad greens, tomatoes, cucumber, red onion, carrots, bell pepper, and herbs.
- In a small jar or bowl, whisk together olive oil, vinegar or lemon juice, mustard, honey, salt, and pepper until emulsified.
- Just before serving, drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
- Add cheese (feta, goat cheese, or shaved Parmesan) for more richness.
- Include protein like grilled chicken, hard-boiled eggs, or chickpeas for a full meal.
- Switch up the dressing with balsamic vinaigrette or a tahini-lemon blend.
- For crunch, top with sunflower seeds, croutons, or chopped nuts.
- Prep in advance by storing salad and dressing separately until ready to serve.
