Garden Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens in a salad spinner or with paper towels to avoid soggy salad. Halve the tomato and dice into 1/2-inch pieces (or slice cherry tomatoes in half) to yield about 1 cup. Peel the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons to yield about 1 cup. Peel and trim the carrot, then use a julienne peeler or box grater to shred into thin matchsticks until you have about 1/2 cup. Thinly slice the red onion into half-moons and separate into rings; measure 1/4 cup. Rinse sprouts under cold water and drain well.

Assemble salad

In a large bowl, combine 6 cups of well-dried mixed greens, the diced tomato, sliced cucumber, shredded carrot, sliced red onion, and 1/2 cup drained sprouts. Gently toss with clean salad tongs or hands to combine evenly. Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and toss once more.

Add croutons & garnish

Just before serving, sprinkle 3/4 cup croutons over the top so they stay crunchy. Chop 1 tablespoon fresh parsley and scatter as an optional garnish.

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning or acidity with an extra 1/2 teaspoon honey or 1 teaspoon vinegar if needed.

If using a jar, secure the lid and shake vigorously for 30 seconds. Store at room temperature and use within 2 hours or refrigerate up to 3 days (bring to room temp and shake before using).

To serve, drizzle desired amount (about 2 tablespoons per serving) over the assembled salad and toss gently to coat. Alternatively, serve dressing on the side for guests to add to taste.

In a small bowl, whisk together 2 tablespoons mayonnaise, 1/4 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar (optional), 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust thickness with an extra tablespoon of buttermilk for looser dressing or more mayonnaise for thicker.

Chill for 10 minutes if time allows. Serve about 2 tablespoons per serving tossed with the salad or on the side.