The Garden Salad Recipe

Prepare lettuce

Rinse romaine lettuce and mixed baby greens thoroughly under cold running water. Spin or pat dry until mostly moisture-free. Tear romaine into bite-sized pieces and combine with baby greens in a large mixing bowl (about 8–10 cup capacity).

Prep tomatoes

Rinse cherry tomatoes. If small, halve them; if large grape tomatoes, quarter. Add to the bowl with greens.

Slice green pepper

Core and seed the green bell pepper. Slice into thin strips and then chop into roughly 1/2-inch pieces. Add to the bowl.

Slice onion

Peel the red onion. Slice thinly and separate into rings; if slices are large/sharp, soak in cold water for 5 minutes and drain to reduce bite. Add to the bowl.

Add cheese

Measure shredded 3-cheese blend and sprinkle over the mixed salad ingredients. Toss gently to distribute evenly, keeping in mind cheese will cling to greens and vegetables.

Make simple vinaigrette (recommended)

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk briskly or close jar and shake until emulsified. Taste and adjust salt, pepper, or acidity as desired.

Alternative dressings

If serving with prepared dressings, portion 1/4 cup ranch and/or 1/4 cup Italian dressing in small ramekins or pour directly over the salad at service. Offer dressings on the side if desired.

Dress and toss

If using the vinaigrette, drizzle approximately 2–3 tablespoons over the salad (start with less; you can add more to taste). Toss gently with salad tongs until vegetables and greens are evenly coated. If using pre-made dressings, add 2–3 tablespoons or serve on the side.

Finish and serve

Taste and adjust seasoning: add a pinch more salt or a crack of black pepper if needed. Transfer to a serving bowl or portion onto plates. Serve immediately so greens stay crisp.