Garden Salad Recipe
Garden greens, red peppers, red onions, cucumbers, carrots, beets, and citrus vinaigrette.
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Ingredients
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Salad
Citrus Vinaigrette
Method
Salad
- 1
Prep vegetables
Wash and thoroughly dry the mixed greens using a salad spinner or paper towels. Trim and core the red bell pepper, then slice thinly. Peel and thinly slice the red onion; if you want a milder onion flavor, soak the slices in cold water for 5 minutes and drain. Halve the cucumber lengthwise, scoop seeds if large, and thinly slice. Peel and julienne or shave the carrot. If using whole cooked beets, peel and dice or slice them into bite-sized pieces.
- 2
Assemble salad
In a large salad bowl, combine the dried mixed greens, sliced red bell pepper, sliced red onion, cucumber slices, carrot, and beets. Sprinkle the chopped parsley or herbs over the top if using. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, but hold off on tossing with dressing until ready to serve.
Citrus Vinaigrette
- 3
Combine ingredients
In a small bowl or jar, add 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon white wine or apple cider vinegar, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- 4
Emulsify
Whisk the citrus, mustard, sweetener, vinegar and seasonings together until blended. Slowly stream in 1/4 cup extra-virgin olive oil while whisking vigorously (or close the jar and shake until emulsified) until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add a pinch more salt, a little more honey for sweetness, or another teaspoon of lemon juice for brightness if desired.
- 5
Dress the salad
Just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the assembled salad (reserve any extra in the refrigerator up to 3 days). Gently toss the salad to coat the ingredients evenly. Taste and add additional dressing, salt, or pepper as needed.
