A vibrant and crunchy salad made with everyday vegetables and a tangy dressing
Introduction
A fresh garden salad is one of the most essential and versatile recipes in any kitchen. It’s light yet satisfying, nutrient-dense yet simple to prepare. This version uses crisp romaine lettuce, juicy cherry tomatoes, cool cucumber slices, shredded carrots, and sliced red onion to offer a mix of textures and flavors. Topped with a classic vinaigrette, this salad is perfect as a side dish or base for a more substantial meal with added protein like grilled chicken, tuna, or beans. It's a wonderful staple for healthy eating and ideal for family meals, meal prep, or potlucks.
Ingredients
For the Salad:
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1 head of romaine lettuce (or 4 cups), chopped
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1 cup cherry tomatoes (red and yellow), halved
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1 cucumber, thinly sliced
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1 medium carrot, shredded
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¼ small red onion, thinly sliced
Optional Additions:
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Bell peppers, thinly sliced
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Avocado, diced
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Croutons or toasted seeds
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Radishes, sliced
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Fresh herbs such as parsley or dill
For the Vinaigrette:
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3 tablespoons extra virgin olive oil
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1½ tablespoons apple cider vinegar or red wine vinegar
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1 teaspoon Dijon mustard
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1 small garlic clove, finely minced
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Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly under cold water. Dry them well using a salad spinner or kitchen towel. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Peel and shred the carrot. Add all prepared vegetables to the bowl.
Step 2: Make the Vinaigrette
In a small bowl or a jar with a tight-fitting lid, combine olive oil, vinegar, mustard, garlic, salt, and pepper. Whisk well or shake the jar until the mixture is emulsified. Taste the dressing and adjust seasoning as needed.
Step 3: Assemble the Salad
Drizzle the vinaigrette over the vegetables just before serving. Toss the salad gently but thoroughly so that all the ingredients are evenly coated. Serve immediately to enjoy the full crunch and freshness of the vegetables.
Serving Suggestions
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Serve alongside grilled chicken, steak, or fish.
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Use as a base for a grain bowl with quinoa or couscous.
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Add hard-boiled eggs or beans to make it a complete meal.
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Excellent with sandwiches or wraps as a fresh, crisp side.
Storage Tips
For best results, store the dressing separately and only dress the portion you plan to eat. The salad will keep in an airtight container in the refrigerator for up to 2 days without dressing. Once dressed, it should be consumed the same day to maintain the texture of the lettuce and other ingredients.