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 dry with clean kitchen towels or paper towels until mostly dry to help the dressing cling.

Chop and slice

Tear or roughly chop the salad greens into bite-size pieces and place them in a large salad bowl. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Peel and julienne or shred the carrot. Core, seed and thinly slice the red bell pepper. Thinly slice the red onion and radishes (if using). Add the chopped fresh herbs.

In a small bowl or jar, combine the lemon juice or red wine vinegar, Dijon mustard, minced garlic, and honey or maple syrup (if using). Add a generous pinch of salt and a few cracks of pepper. Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper or acid as needed.

If using a jar, place the lid on and shake vigorously for 10–15 seconds until combined.

Add the prepared cherry tomatoes, cucumber, carrot, bell pepper, red onion, radishes (if using) and herbs to the bowl with the greens. If using add-ins (feta, seeds, avocado), add them now, holding the avocado until just before dressing to prevent browning.

Pour about 2–3 tablespoons of vinaigrette over the salad and gently toss with salad tongs or clean hands to coat evenly. Taste and add more dressing, salt or pepper as needed (reserve extra dressing to avoid overdressing).

Serve immediately on chilled plates or bowls. If preparing ahead, keep the dressing separate and dress just before serving to maintain crispness.