why make this recipe
A garden salad is fresh, quick, and healthy. You can make it in minutes with simple vegetables and a light dressing. It fits with many meals and helps you eat more greens each day.
introduction
This Garden Salad uses leafy greens, cherry tomatoes, cucumber, and red onion with a simple vinaigrette. It tastes bright and keeps well when you put dressing on just before serving. For a similar simple salad idea, try this Olive Garden inspired salad for more dressing ideas.
how to make Garden Salad
Make the salad in three steps: mix the vegetables, make the dressing, and combine just before serving. Keep the greens crisp by adding the dressing last. Use a sharp knife to slice the cucumber and onion thinly so the salad is easy to eat.
Ingredients :
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bag of leafy greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
Directions :
- Mix Greens: In a large bowl, combine the leafy greens, cherry tomatoes, cucumber, and red onion.
- Prepare Dressing: Whisk together the apple cider vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper until well blended.
- Combine: Drizzle the dressing over the salad just before serving to maintain the crispness of the greens.
how to serve Garden Salad
Serve the salad right after you add the dressing. It goes well with grilled chicken, fish, or a sandwich. For a fuller meal, add cooked grains, beans, or sliced avocado.
how to store Garden Salad
If you plan to store the salad, keep the greens and vegetables in an airtight container in the fridge without dressing. The salad will keep for 2ā3 days. Store the dressing in a separate jar in the fridge for up to one week.
tips to make Garden Salad
- Dry the greens well for a crisp salad.
- Slice the cucumber and onion thin so every bite is balanced.
- Whisk the dressing until it looks smooth and slightly thick.
- Add dressing only just before serving to keep the greens fresh.
For a creamy twist, see a simple take on salads like this Avocado Caprese salad.
variation (if any)
- Add crumbled feta or goat cheese.
- Toss in toasted nuts or seeds for crunch.
- Use lemon juice instead of apple cider vinegar for a brighter taste.
- Add cooked chicken, tuna, or chickpeas for protein.
FAQs
Q: Can I use another oil?
A: Yes. Use any mild oil like light olive oil or avocado oil.
Q: How do I make it for a crowd?
A: Multiply the ingredients and mix in a very large bowl. Keep dressing separate until serving.
Q: Can I prep this ahead?
A: Chop vegetables ahead and store them dry. Wait to mix and dress until serving time.
Conclusion
This Garden Salad is an easy, fresh side or light meal that you can change to fit your taste. For more inspiration and another take on a classic garden salad, you can read the version at The Garden Salad – RecipeTin Eats and compare with the Ultimate Garden Salad Recipe – Momsdish.
Print
Garden Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh, quick, and healthy garden salad with leafy greens, cherry tomatoes, cucumber, and red onion, topped with a light vinaigrette.
Ingredients
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bag of leafy greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
Instructions
- Mix the leafy greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- Prepare the dressing by whisking together apple cider vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper until well blended.
- Combine the dressing with the salad just before serving to maintain the crispness of the greens.
Notes
Dry the greens well for a crisp salad. Add dressing only just before serving to keep the greens fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
