Garden Salad Recipe
Fresh mixed greens with ginger dressing.
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Ingredients
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Salad
Ginger Dressing
Method
Salad
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Peel and julienne the carrot. Pick cilantro leaves from stems if using.
Assemble
In a large bowl, combine the dried mixed greens, cherry tomatoes, cucumber, carrot, red onion, and cilantro. Toss gently to mix so ingredients are evenly distributed.
Ginger Dressing
Make dressing
In a medium bowl or jar, combine the grated fresh ginger, minced garlic, soy sauce, rice vinegar, sesame oil, neutral oil, honey or maple syrup, and fresh lime juice. Whisk or shake vigorously until the dressing is emulsified and slightly thickened (about 20–30 seconds).
Adjust consistency and seasoning
If the dressing seems too strong or thick, whisk in up to 1 tablespoon of water to reach desired consistency. Taste and add salt (about 1/4 tsp) and black pepper to taste; adjust acidity with another 1/2 teaspoon rice vinegar or 1/2 teaspoon honey if needed.
Rest
Let the dressing sit for 5 minutes at room temperature to allow flavors to meld. Stir or shake again before using.
To Serve
Right before serving, drizzle about 3 to 4 tablespoons of the ginger dressing over the assembled salad (reserve any extra dressing for passing separately). Toss gently to coat all ingredients evenly, being careful not to bruise the greens.
Plate the salad onto individual plates or a serving bowl. Sprinkle toasted sesame seeds over the top for garnish. Serve immediately.