Garden Salad Recipe

Prepare vegetables

Wash all salad greens and vegetables thoroughly in cold water. Spin the greens dry in a salad spinner or pat dry with clean towels. Chop the romaine into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber thinly, thinly slice the red bell pepper and red onion, shred the carrot if not pre-shredded, and slice the radishes if using.

Combine the prepared greens and vegetables in a large mixing bowl: add 6 cups mixed salad greens, 2 cups chopped romaine, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/2 cup sliced red bell pepper, 1/2 cup shredded carrot, 1/4 cup sliced red onion, and sliced radishes. Toss gently to distribute evenly.

Make vinaigrette

In a small bowl or jar combine 3 tbsp lemon juice (or red wine vinegar), 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), and 1 minced garlic clove. Whisk briefly to combine.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tsp more honey for sweetness or 1 tsp more lemon/vinegar for brightness.

If using a jar, secure the lid and shake vigorously until the vinaigrette is well emulsified.

Dress the salad

Just before serving, drizzle about half of the vinaigrette over the salad (approximately 2–3 tablespoons) and toss gently to coat the greens and vegetables evenly. Add more dressing to taste, but avoid overdressing — aim for a light, even coating.

Sprinkle 1/2 cup crumbled feta or goat cheese over the tossed salad, followed by 1/4 cup toasted sunflower seeds or chopped toasted walnuts for crunch.

Garnish with 4 herb sprigs (parsley or basil) and give the salad a final gentle toss. Transfer to a serving bowl or individual plates and serve immediately.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days. If refrigerated, bring to room temperature and shake before using. Salad components (except dressing and chopped herbs) can be prepped up to a day ahead and stored separately to maintain freshness.