Description
This garden salad is a fresh, colorful medley of crisp greens and crunchy veggies, tossed in a simple homemade vinaigrette that brings everything to life. It’s easy to make, endlessly customizable, and pairs beautifully with any meal. Whether you’re serving it as a side dish or adding protein to turn it into a main, this salad will become your go-to for clean, wholesome eating. It’s proof that healthy doesn’t have to be boring—it just needs to be done right.
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- ½ red onion, thinly sliced
- 1 bell pepper, diced
- 1 carrot, shredded
- 1 avocado, diced (optional)
- ¼ cup crumbled feta or goat cheese (optional)
- Fresh herbs like parsley, dill, or basil
- Croutons (optional)
2. Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Wash and dry greens thoroughly. Chop into bite-sized pieces.
- Slice and prepare all vegetables.
- In a small jar or bowl, whisk together all dressing ingredients.
- Add greens and veggies to a large salad bowl.
- Pour in dressing and toss gently to combine.
- Top with cheese, avocado, herbs, and croutons if using.
- Serve immediately.
Notes
- For best results, use fresh, seasonal vegetables. Store dressing separately if making in advance. Customize with your favorite add-ins like nuts, seeds, or proteins.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 6mg