Garden Salad Recipe
Mixed Greens, Cucumber, Tomatoes, Carrots, Red Onions & House-Made Croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Croutons
Method
Prepare the Vegetables
- 1
Wash and Chop the Greens
Rinse the mixed greens thoroughly under cold water. Pat dry with a paper towel. Tear the greens into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Cucumber
Peel the cucumber if desired. Cut it in half lengthwise and then slice into thin half-moons. Add the cucumber to the salad bowl.
- 3
- 4
Shred the Carrots
Peel the carrots and shred them using a box grater or a food processor. Add the shredded carrots to the salad bowl.
- 5
Slice the Red Onion
Peel the red onion and cut it in half, then slice it thinly. Add the red onion slices to the salad bowl.
Make the Croutons
- 6
Prepare the Bread
Cut the bread slices into small cubes (about 1 inch).
- 7
Season the Cubes
In a mixing bowl, combine the bread cubes with olive oil, garlic powder, salt, and black pepper. Toss until the bread is well coated.
- 8
Bake the Croutons
Preheat the oven to 375°F (190°C). Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes or until golden brown, tossing halfway through to ensure even browning.
Assemble the Salad
- 9
Combine Ingredients
Once the croutons are ready, add them to the salad bowl with the vegetables.
- 10
Toss the Salad
Gently toss all the ingredients together until well combined. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.