Garden Salad Recipe

Prepare produce

Wash all salad greens and vegetables thoroughly. Spin or pat dry the romaine and mixed baby greens until mostly dry to prevent a soggy salad.

Tear and combine greens

Tear the romaine into bite-sized pieces and place in a large serving bowl. Add the mixed baby greens on top.

Add vegetables and mix-ins

Scatter the halved cherry tomatoes, sliced cucumber, sliced red bell pepper, shredded carrots, and thinly sliced red onion over the greens. Add the halved olives and chopped fresh herbs.

Finish the salad base

Sprinkle the croutons and shaved Parmesan evenly over the top. If using any optional add-ins (grilled chicken, eggs, avocado), arrange them attractively on the salad now.

If using a bottled Caesar dressing, taste it and adjust if desired: whisk in up to 1 tablespoon fresh lemon juice to brighten, and add freshly ground black pepper to taste. If using a homemade Caesar, whisk until smooth and taste for acidity/salt, adjusting with lemon or a pinch of salt as needed.

Just before serving, drizzle about 3/4 to 1 cup of dressing over the salad depending on preference for coverage. Start with 3/4 cup, then toss gently with salad tongs to coat evenly. Add more dressing if needed — aim for even coating without pooling.

Toss and serve: Gently toss the salad until ingredients are evenly distributed and coated with dressing. Taste one piece of lettuce; adjust seasoning with additional black pepper or a light sprinkle of salt if desired.

Make-ahead option: Prep all vegetables and place greens, vegetables, herbs, croutons, and cheese in separate airtight containers in the refrigerator up to 24 hours ahead. Keep dressing chilled separately. Combine and dress within 15 minutes of serving to keep croutons crisp and greens fresh.

Portioning for a party: This recipe yields a large bowl suitable for 6–8 side salad servings or 4 main-course servings if you add protein. Serve family-style in the bowl or individually plated.