Fresh Vibrant Garden Salad (Print Version)
A crisp medley of seasonal greens and vegetables in light vinaigrette, ready in 15 minutes.
# What You Need:
→ Fresh Vegetables
01 - 4 cups mixed salad greens (romaine, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, sliced
04 - 1 carrot, peeled and shredded
05 - 1/2 red onion, thinly sliced
06 - 1/2 red bell pepper, sliced
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon honey (optional)
11 - Salt and freshly ground black pepper, to taste
→ Optional Additions
12 - 1/4 cup feta cheese, crumbled
13 - 2 tablespoons toasted pumpkin seeds
# How To Make It:
01 - Wash and dry all vegetables thoroughly using a salad spinner or clean kitchen towels.
02 - In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, carrot, red onion, and bell pepper.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
04 - Drizzle the dressing over the vegetables. Toss gently with salad servers or hands to coat evenly without bruising the greens.
05 - Top with feta cheese and pumpkin seeds if desired. Serve immediately while vegetables remain crisp.
# Handy Tips:
01 -
- It comes together in fifteen minutes flat when time is not on your side
- The dressing doubles beautifully as a marinade for grilled vegetables later in the week
02 -
- Dry greens are non-negotiable since even a drop of water will make your dressing slide right off instead of clinging to those leaves
- The dressing tastes better after sitting for ten minutes which gives the flavors time to become friends
03 -
- A salad spinner is one kitchen gadget that actually earns its counter space year after year
- Room temperature vegetables absorb dressing better than ones fresh from the refrigerator