Garden Salad Recipe
Mixed greens topped with veggies and served with ranch or housemade vinaigrette. Vegetarian when served with ranch. Vegan when served with vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Housemade Vinaigrette (vegan)
Ranch Dressing (vegetarian)
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens and romaine using a salad spinner or clean towel. Halve the cherry tomatoes. Thinly slice the cucumber, red bell pepper, red onion and radishes. Peel and julienne or shred the carrot. Roughly chop the fresh herbs if using.
- 2
In a large bowl, combine the mixed greens, chopped romaine, cherry tomatoes, cucumber, carrot, red bell pepper, red onion, radishes and herbs. Toss gently to combine so ingredients are evenly distributed.
- 3
Sprinkle the toasted sunflower or pumpkin seeds over the top just before serving to retain crunch.
Housemade Vinaigrette (vegan)
- 4
Make vinaigrette
In a small bowl or jar, add the apple cider vinegar, Dijon mustard, maple syrup (or honey), minced garlic, salt and pepper. Whisk to combine. While whisking, slowly drizzle in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more vinegar for brightness, oil for mellowness, or a pinch more salt if needed.
- 5
If using a jar, close the lid and shake vigorously for 20–30 seconds. Store leftover vinaigrette refrigerated in a sealed container for up to 5 days; bring to room temperature and re-emulsify before use.
Ranch Dressing (vegetarian)
- 6
Make ranch
In a small bowl, whisk together the mayonnaise, Greek yogurt and buttermilk until smooth. Stir in the chopped chives and parsley, dried dill, garlic powder, onion powder, salt and black pepper. Taste and adjust thickness by adding a little more buttermilk for a thinner consistency or more yogurt for thicker. Chill for at least 10 minutes to let flavors meld.
- 7
Store leftover ranch covered in the refrigerator for up to 4 days.
To Serve
- 8
Divide the prepared salad among 4 plates or bowls (approximately 2 cups of salad per serving). Offer the housemade vinaigrette and ranch dressing on the side so guests can choose. Drizzle about 1–1.5 tablespoons of vinaigrette per serving or 2 tablespoons of ranch per serving, or serve dressings completely on the side.
- 9
Toss salad with chosen dressing just before eating to avoid wilting. Garnish with extra fresh herbs or seeds if desired.