The Garden Salad: Fresh Flavors You Can Customize Today
The Garden Salad: Fresh Flavors You Can Customize Today is a vibrant and refreshing dish that highlights the beauty of fresh vegetables. Perfect for summer gatherings, picnics, or a light lunch at home, this salad allows you to get creative with your ingredients. With its colorful presentation and crisp textures, it’s an inviting addition to any meal. The easy-to-follow recipe takes only minutes to prepare, making it an excellent choice for busy days. Enjoy the zesty dressing that perfectly complements the fresh produce, providing a guilt-free yet satisfying option for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 head Iceberg Lettuce (or other leafy greens)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Cucumber (or Lebanese cucumber)
- 1 medium Carrot (shredded or chopped)
- 3 tablespoons Cider Vinegar (or any vinegar/lemon juice)
- 1/4 cup Extra Virgin Olive Oil (or other neutral oil)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Cooking/Kosher Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley (or chives, optional)
Instructions
- Wash all vegetables thoroughly under cold water.
- Chop the iceberg lettuce into bite-sized pieces.
- Halve the cherry tomatoes and set aside.
- Slice the cucumber into rounds or half-moons as preferred.
- Shred or chop the carrot to your liking.
- In a mixing bowl, combine cider vinegar, olive oil, Dijon mustard, salt, and black pepper; whisk until blended.
- In another large bowl, add prepared vegetables and drizzle with dressing.
- Toss gently until all ingredients are well coated and serve immediately.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg