Garden Salad Recipe
Make Garden Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad base
Pantry & finishing
Method
Salad base
- 1
Prepare greens
Wash mixed salad greens thoroughly in cold water and spin or pat dry until mostly dry. Tear larger leaves into bite-sized pieces and place in a large salad bowl.
- 2
Prep tomatoes
Rinse cherry tomatoes, remove stems, and halve (or quarter if large). Add to the bowl with greens.
- 3
- 4
Chop bell pepper
Core and seed the red bell pepper, then cut into thin strips or small dice. Add to the bowl.
- 5
- 6
Shred carrot
Peel and either grate the carrot on a box grater or use a vegetable peeler to make ribbons. Add to the bowl.
- 7
Dressing & finish
- 8
Make vinaigrette
In a small bowl or jar combine extra-virgin olive oil (3 tbsp), red wine vinegar (1.5 tbsp), Dijon mustard (1/2 tsp), honey or maple syrup (1/2 tsp), salt (3/4 tsp) and black pepper (1/2 tsp). Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add more vinegar for brightness, more oil to mellow, or a pinch more salt if needed.
- 9
Dress the salad
Just before serving, drizzle about three-quarters of the vinaigrette over the salad (reserve the rest for those who want more). Gently toss the salad with salad tongs or two large spoons to coat all ingredients evenly. Toss only until greens are lightly coated to avoid wilting.
- 10
Finish & serve
Scatter optional crumbled feta or shaved Parmesan and the toasted nuts or seeds over the top. Serve immediately with the remaining vinaigrette on the side.