Garden Salad Recipe

Wash and dry

Thoroughly wash all salad greens and vegetables under cold running water. Spin the greens in a salad spinner or pat them dry with clean kitchen towels so the dressing will cling properly.

Tear or roughly chop the mixed salad greens and iceberg lettuce into bite-size pieces. Place in a large mixing bowl or serving bowl and set aside.

Halve the cherry tomatoes if large. Thinly slice the cucumber, red onion, radishes, and bell pepper. Julienne or grate the carrot. If using avocado, slice it just before serving to prevent browning.

In a small bowl or jar with a tight-fitting lid, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Whisk while slowly drizzling in the olive oil until the vinaigrette emulsifies and becomes smooth. If using a jar, add the oil, secure the lid, and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt for brightness, a touch more honey for sweetness, or a tablespoon of water to thin the dressing if it’s too thick. Set aside.

Add the prepared cherry tomatoes, cucumber slices, carrot, red onion, radishes, and bell pepper to the bowl with the greens. Gently toss to combine so the vegetables are evenly distributed.

Drizzle about half of the vinaigrette over the salad (approximately 2–3 tablespoons). Gently toss again to coat the leaves and vegetables evenly. Add more dressing to taste, tossing lightly—start with less to avoid overdressing.

If using optional add-ins, sprinkle the crumbled cheese and toasted seeds or nuts over the top. Arrange sliced avocado on the salad just before serving.

Serve immediately so the greens remain crisp. Pass extra dressing on the side.