Garden Salad
A fresh and colorful dish packed with a variety of vegetables, perfect for a light lunch or as a side dish at gatherings.
Ingredients
Salad Ingredients
- 1 small head iceberg lettuce or other lettuce or leafy greens, chopped into big bite-size pieces (5 to 6 big handfuls)
- 1 cup cherry or grape tomatoes, halved (~125g/4oz, or 2 tomatoes cut into wedges or chunks)
- 1 cucumber, sliced (medium Lebanese/Persian cucumber, or 1/2 long Telegraph/English cucumber)
- 1 medium carrot, peeled and grated (using a box grater)
- 1 tsp parsley or chives, very finely chopped (if you're feeling fancy!)
Dressing Ingredients
- 1 tbsp cider vinegar (or any vinegar or lemon juice)
- 3 tbsp extra virgin olive oil (or other neutral oil)
- 1/2 tsp Dijon mustard (or other non-spicy smooth mustard)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
Dressing Preparation
- Shake the dressing ingredients in a jar. Taste and adjust as needed—add more oil for a creamier flavor, vinegar for a tangier taste, or sugar if you like a touch of sweetness.
Salad Assembly
- In a big bowl, place all the salad ingredients. Pour the dressing over them and toss well to combine everything.
- Transfer the mixed salad to a serving bowl and enjoy immediately.
Notes
Use fresh, crisp vegetables for the best flavor and texture. Feel free to explore different greens, such as arugula or spinach, and consider adding nuts or seeds for extra crunch.