Garden Salad Recipe
Iceberg, red cabbage, red onion, carrot, tomato, crouton. Dressings (choice of 2): Balsamic Vinaigrette, Ranch, Bleu Cheese, Raspberry Vinaigrette
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Ingredients
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Salad Base
Dressings
Method
Preparation
- 1
- 2
Chop Ingredients
Roughly chop the iceberg lettuce and red cabbage into bite-sized pieces. Thinly slice the red onion and dice the tomatoes. Grate the carrot using a box grater or food processor.
Assembly
- 3
Combine Salad Ingredients
In a large salad bowl, combine the chopped iceberg lettuce, red cabbage, sliced red onion, grated carrot, and diced tomatoes.
- 4
Add Croutons
Top the salad mixture with croutons for added crunch.
Dress and Serve
- 5
Choose Your Dressing
Select two dressings from the options provided: Balsamic Vinaigrette, Ranch, Bleu Cheese, or Raspberry Vinaigrette.
- 6
Dress the Salad
Drizzle the chosen dressings over the salad just before serving to keep the salad fresh. Toss gently to combine.
- 7
Serve
Serve the garden salad immediately, allowing guests to enjoy the fresh flavors and textures.
