Description

A crisp and refreshing garden salad that celebrates fresh seasonal vegetables. This classic recipe is perfect as a side dish or a light, wholesome meal. Tossed in a zesty homemade vinaigrette, it’s the kind of salad you’ll want to come back to again and again. Whether you’re serving it at a summer cookout, alongside grilled meats, or enjoying it for lunch, it’s a clean, simple, and utterly satisfying dish.

Ingredients

Scale

6 cups mixed salad greens (romaine, arugula, or spring mix)

1 cup cherry tomatoes, halved

1 cup cucumber, thinly sliced

½ cup shredded carrots

¼ red onion, thinly sliced

½ bell pepper, thinly sliced

2 tablespoons chopped fresh parsley

Optional: 2 radishes, thinly sliced

For the Dressing:

⅓ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Wash and thoroughly dry all vegetables, especially greens.
Chop lettuce and slice all vegetables as directed.
In a small bowl or jar, combine olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Whisk or shake well.
Combine all vegetables and herbs in a large bowl.
Add dressing gradually and toss gently until coated.
Serve immediately, garnished with extra herbs or freshly cracked black pepper.

Notes

Always dry your greens to help the dressing cling properly.
You can prep the vegetables a day in advance—just store them undressed.
Try variations like adding avocado, olives, or toasted nuts for extra flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: salad
Method: Raw
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 160