Fresh Garden Salad Vibrant Vegetables (Printable)
Crisp seasonal vegetables in light vinaigrette, ready in 15 minutes. Perfect refreshing side or light meal.
# What You'll 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 tbsp extra virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1/2 tsp honey (optional)
11 - Salt and freshly ground black pepper, to taste
→ Optional Additions
12 - 1/4 cup feta cheese, crumbled
13 - 2 tbsp toasted pumpkin seeds
# How-To Steps:
01 - Wash and dry all vegetables thoroughly to ensure crisp texture and remove any grit or moisture.
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 fully emulsified and smooth.
04 - Drizzle the dressing over the vegetables. Toss gently to coat evenly without damaging delicate greens.
05 - Top with feta cheese and pumpkin seeds if desired. Serve immediately for optimal freshness.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
- You can customize it endlessly based on what's in your fridge or garden
02 -
- I've made the mistake of dressing a salad too early and ending up with soggy greens, so always wait until the last minute
- If you're making this ahead, keep the dressing separate and store the undressed salad in the refrigerator with a paper towel on top to absorb moisture
03 -
- Invest in a good salad spinner, it will change your relationship with salad forever
- Tear your greens instead of cutting them to prevent browning at the edges