Garden Patch Salad Recipe
This salad is made with an arcadia blend, red & yellow bell peppers, julienned carrots and cucumbers, cherry tomatoes and red onion. We recommend our Light Lemon Mustard Vinaigrette, Roasted Red Pepper Vinaigrette or our creamy shallot dressing.
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Ingredients
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Salad
Suggested Dressings (choose one)
Method
Salad
Prepare vegetables
Wash and dry the Arcadia blend thoroughly using a salad spinner or clean kitchen towels. Transfer 6 cups of the washed greens to a large mixing bowl or serving bowl.
Slice bell peppers
Remove stems, seeds and membranes from the red and yellow bell peppers. Slice each half into thin strips (julienne-style) about 1/8–1/4 inch wide and 2–3 inches long. Add the pepper strips to the bowl with the greens.
Julienne carrots and cucumber
Peel the carrot if desired, then cut into matchstick (julienne) pieces about 2–3 inches long. Trim the cucumber ends, peel if preferred, then halve lengthwise and use a spoon to scrape out seeds only if watery; slice each half into thin strips or julienne. Add carrots and cucumber to the bowl.
Halve cherry tomatoes
Rinse cherry tomatoes and cut them in half (quarter if large). Scatter them over the salad greens and vegetables.
Thinly slice red onion
Peel and cut 1/4 small red onion into very thin half-moons. If raw onion is too sharp, soak the slices in cold water for 5 minutes then drain and pat dry. Add onions to the salad bowl.
Season and toss
Lightly season the assembled salad with a pinch of kosher salt and a few grinds of black pepper. When ready to serve, drizzle 1/4 cup (or to taste) of your chosen dressing over the salad and gently toss with tongs or salad servers until ingredients are evenly coated. Taste and adjust seasoning or dressing quantity as desired.
Garnish and serve
Finish with a tablespoon of chopped fresh parsley if using. Serve immediately so the greens stay crisp.
Suggested Dressings (brief preparation notes)
Light Lemon Mustard Vinaigrette (if making)
Whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional) and a pinch of salt and pepper until emulsified. Use 2–3 tbsp per salad serving (about 1/4 cup for this recipe).
Roasted Red Pepper Vinaigrette (if making)
Blend 1/2 cup jarred roasted red peppers (drained), 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 small garlic clove, salt and pepper to taste until smooth. Use about 1/4 cup for the salad.
Creamy Shallot Dressing (if making)
Whisk 3 tbsp mayonnaise or Greek yogurt, 1 tbsp sour cream, 1 tbsp finely minced shallot, 1 tsp white wine vinegar or lemon juice, salt and pepper to taste. Thin with 1–2 tsp water or milk if needed. Use about 1/4 cup for the salad.