Garden Salad Fresh Vibrant Medley (Print Page)
Crisp seasonal vegetables with light vinaigrette, ready in 15 minutes.
# What You 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
# Directions:
01 - Wash and dry all vegetables thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels to remove excess moisture.
02 - In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, carrot, red onion, and bell pepper. Arrange evenly for uniform distribution.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified and thickened slightly.
04 - Drizzle the dressing over the vegetables. Toss gently using salad servers or clean hands to coat all ingredients evenly without bruising the greens.
05 - Top with crumbled feta cheese and toasted pumpkin seeds if desired. Serve immediately while vegetables remain crisp and dressing is fresh.
# Expert Tips:
01 -
- You can prep everything in fifteen minutes flat
- The dressing hits every perfect note between tangy and sweet
02 -
- Damp greens will make your dressing slide right off instead of coating the leaves
- The salad tastes better after sitting for five minutes, but do not wait longer than twenty or it gets soggy
03 -
- Make the dressing in a mason jar and shake it instead of whisking
- Toast extra pumpkin seeds to keep on hand for instant salad upgrades