Garden Salad Recipe
Spring greens with tomato, bell pepper, carrot, and cucumber. Served with your choice of dressing.
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Ingredients
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Salad
Dressing (choose one or offer a selection)
Method
Salad
- 1
Prepare greens
Wash the mixed spring greens thoroughly in cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dry greens in a large salad bowl.
- 2
Prepare tomato
Core the tomato and cut into 1/2-inch dice (or into 6 wedges if preferred). Add to the bowl with the greens.
- 3
Prepare bell pepper
Remove stem and seeds from the bell pepper. Cut into thin strips or 1/2-inch dice. Add to the bowl.
- 4
Prepare carrot
Peel the carrot if desired. Using a vegetable peeler or box grater, shave the carrot into ribbons or grate coarsely. Add to the bowl.
- 5
- 6
Add herbs and season
Chop the fresh herbs finely and sprinkle over the vegetables. Lightly season the salad with 1/4 teaspoon salt and a pinch of black pepper, toss gently to combine.
Dressing (vinaigrette method)
- 7
Make classic vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/8 teaspoon salt, and a pinch (1/16 teaspoon) of black pepper. Whisk vigorously or shake in a jar until the dressing emulsifies.
- 8
Citrus alternative
For a lemon-based dressing, combine 3 tablespoons olive oil with 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt and a pinch of pepper. Whisk or shake to combine.
- 9
Store-bought option
If using a bottled dressing (ranch or vinaigrette), pour approximately 1/2 cup into a small bowl or serve on the side for guests to use to taste.
- 10
Dress the salad
Just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the salad (or provide dressing on the side). Toss gently with salad tongs to coat the ingredients evenly. Taste and adjust seasoning with additional salt or pepper if needed.