Large Garden Salad Recipe

Wash and dry greens

Rinse all salad greens and romaine under cold running water. Use a salad spinner or pat dry thoroughly with clean towels so greens are dry — this helps dressing adhere and prevents sogginess.

Tear larger leaves (romaine, lettuce) into bite-sized pieces. Place the mixed greens, romaine, and baby spinach into a large serving bowl and gently toss to combine.

Prepare vegetables: halve cherry tomatoes, slice cucumber into 1/4–1/2" rounds, thinly slice red onion and radishes, shred carrots and thinly slice bell pepper. Add all prepared vegetables to the bowl with the greens.

If using avocado, dice it just before serving and add on top to prevent browning. Sprinkle crumbled cheese and toasted seeds or nuts over the salad if using.

If adding grilled chicken: slice cooked grilled chicken breasts into thin strips and arrange on top of the salad. For hard-boiled eggs: quarter and distribute evenly. For chickpeas: drain, rinse and scatter across the salad.

Classic Vinaigrette

In a small jar or bowl combine 2 tbs extra-virgin olive oil, 1 tbs vinegar (red or white wine) or lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust acidity, salt or sweetness as desired. Drizzle over salad just before serving and toss to coat.

Balsamic Vinaigrette

Combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp Dijon mustard, pinch of salt and pepper in a jar. Shake or whisk until combined. Add to salad and toss to coat.

Creamy Ranch (store-bought or quick)

Use 1/2 cup store-bought ranch or make a quick version by mixing 1/2 cup mayonnaise or Greek yogurt with 2 tbs buttermilk (or milk), 1 tsp dried dill, 1/2 tsp garlic powder, salt and pepper to taste. Add to salad or serve on the side.

Lemon-Tahini Dressing

Whisk together 2 tbs tahini, 1 tbs lemon juice, 1 tbs water (to thin), 1 tsp olive oil, pinch of salt and pepper. Adjust thickness with extra water if needed. Drizzle over salad and toss.

If serving family-style, present dressings in small bowls or bottles to allow guests to choose. Toss the salad gently with desired dressing immediately before serving so greens remain crisp.

Season with additional salt and pepper to taste. Garnish with extra seeds, cheese or herbs (like chopped parsley or basil) if desired.

Serve immediately. Leftover components (without dressing) can be stored separately in the refrigerator for up to 2–3 days; dressed salad is best eaten immediately.