This Garden Fresh Salad is crisp, colorful, and packed with fresh vegetables. Tossed with a simple homemade vinaigrette, it’s the perfect side dish for grilled meats, pasta, sandwiches, or a light lunch.
Ingredients
For the Salad
- 6 cups mixed salad greens (romaine, iceberg, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 1 large carrot, shredded
- ¼ cup sliced radishes (optional)
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons toasted sunflower seeds or sliced almonds (optional)
Homemade Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and thoroughly dry all the vegetables.
- In a large salad bowl, combine the mixed greens, tomatoes, cucumber, bell pepper, onion, carrot, and radishes.
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, oregano, salt, and pepper until well combined.
- Drizzle the dressing over the salad just before serving and toss gently to coat.
- Sprinkle with feta cheese and sunflower seeds or almonds, if using.
Prep Time
- Prep Time: 15 minutes
- Total Time: 15 minutes
Tips
- Add grilled chicken, shrimp, salmon, steak, chickpeas, or hard-boiled eggs to make it a complete meal.
- Avocado adds a creamy texture and healthy fats.
- Dress the salad just before serving to keep the greens crisp.
- Store the dressing separately in the refrigerator for up to 1 week.
This refreshing salad pairs wonderfully with grilled meats, soups, pasta dishes, or sandwiches. Enjoy