Garden Salad Recipe
Mixed greens, red onion, cucumber, and cherry tomatoes with choice of white balsamic or lemon pesto dressing.
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Ingredients
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Salad
White Balsamic Dressing (choice)
Lemon Pesto Dressing (choice)
Method
Salad
- 1
Prepare vegetables
Rinse and thoroughly dry mixed greens in a salad spinner or with paper towels. Trim and halve cherry tomatoes. Peel (if desired) and slice cucumber into half-moons about 1/4 inch thick. Thinly slice red onion into half-moon rings and separate the rings.
- 2
Combine
In a large bowl, gently combine the mixed greens, cucumber slices, cherry tomatoes, and red onion. Tear basil leaves if using and add to the bowl. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, tossing gently to distribute.
White Balsamic Dressing (choice)
- 3
Make dressing
In a small bowl or jar, add 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 clove minced garlic. Whisk or shake to combine. Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning.
- 4
Dress salad
Right before serving, drizzle desired amount of dressing over the salad (about 3–4 tablespoons for a light coat for 4 servings, more if preferred). Toss gently to coat evenly and serve immediately.
Lemon Pesto Dressing (choice)
- 5
Make pesto dressing
In a small food processor or blender, combine 1 cup fresh basil leaves, 1/2 clove minced garlic, 1 tablespoon toasted pine nuts (or walnuts), 2 tablespoons grated Parmesan, 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pulse until a coarse pesto forms. If the mixture is too thick, add up to 1 tablespoon water and pulse to loosen to a pourable dressing consistency. Taste and adjust lemon, salt, or cheese as desired.
- 6
Dress salad
Spoon or drizzle the lemon pesto dressing over the salad (start with 3 tablespoons for 4 servings) and toss gently to coat. Serve immediately.
