Garden Salad Recipe
The Garden Salad is a breeze to make and goes great with just about anything! Having a simple side salad recipe like this is a must-have. packed with fresh ingredients and dressed in tangy goodness, this Garden Salad is a winner. It's an effortless recipe bursting with flavour and texture, ready for you to personalize with your favourite veggies.
Equipment
- Mixing bowl
- Salad spinner (optional for washing and drying greens)
- Cutting Board
- Knife
- Salad tongs or serving spoon
- Salad plates or bowls
Ingredients
- 3 cups Mixed salad greens lettuce, spinach, arugula, etc.
- 2 Cucumbers sliced
- 2 Tomatoes chopped
- 1 Bell pepper red, yellow, or green, sliced
- 2 Carrots sliced or grated
- 1/4 Red onion optional, thinly sliced
- 4 Radishes optional, thinly sliced
- 1 Avocado optional, diced
- 1/2 Cup feta cheese or goat cheese optional, crumbled
- 1/4 Cup nuts or seeds such as walnuts, almonds, or sunflower seeds
- Homemade vinaigrette or your favourite store-bought dressing to taste
Instructions
- Wash and dry your salad greens.
- Cut up cucumbers, tomatoes, peppers, and carrots.
- Slice onions and radishes if desired.
- Dice avocado if using.
- Crumble cheese if available.
- Toast nuts or seeds if desired.
- Combine everything in a big bowl.
- Add dressing.
- Gently mix.
- Serve and enjoy your salad!
Notes
- Keep leftovers covered in the fridge for up to 4 days without dressing.
- Wrap washed lettuce in a towel in the fridge and chop veggies the day before.
- Ranch dressing can be made up to 3 days early (mix it before using).
- Extras to add: bell peppers, onions, avocados, broccoli, herbs, croutons, bacon bits, olives, sesame seeds, or blue cheese crumbles.
- Wait until the end to add dressing, especially for a big crowd, to keep greens crisp.
- Don't stress, use veggies your family loves.
- Ensure veggies are fresh and crisp, like lettuce with crisp leaves.
- Layer veggies ahead of time, but add avocado and dressing just before serving.