Garden Salad Recipe
A meal – sized salad with romaine and red leaf lettuce and your choice of fresh or sautéed veggies. Your choice of dressing, includes garlic bread.
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Ingredients
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Salad Base
Fresh/Sautéed Vegetables
Dressing
Garlic Bread
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the romaine and red leaf lettuce under cold water. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Vegetables
Wash the cherry tomatoes and cut them in half. Peel the cucumber and slice it into rounds. Core and slice the bell pepper into strips. Peel and slice the red onion thinly.
- 3
Combine Salad Ingredients
Add the prepared cherry tomatoes, cucumber, bell pepper, and red onion to the bowl with the lettuce. Drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to combine.
- 4
Add Dressing
Pour the balsamic vinaigrette over the salad and toss again until all the vegetables are evenly coated.
Garlic Bread Preparation
- 5
Prepare the Garlic Butter
In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined.
- 6
- 7
Toast the Garlic Bread
Preheat your oven to 375°F (190°C). Place the prepared baguette on a baking sheet and bake in the oven for 10-12 minutes or until the edges are golden and crispy.