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The Garden Salad

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A crisp, colorful garden salad made with fresh vegetables and tossed in a tangy homemade vinaigrette. Ready in minutes, this classic side dish is refreshing, versatile, and pairs beautifully with almost any main course.

  • Author: Sophia
  • Prep Time: 7 minutes
  • Cook Time: 0 minutes
  • Total Time: 7 minutes
  • Yield: Serves 4–5 as a side dish
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • For the Salad:
  • 1 small head iceberg lettuce, chopped
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 1 large carrot, peeled and grated
  • 1 teaspoon fresh parsley or chives, chopped (optional)
  • For the Vinaigrette:
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Wash and dry all vegetables thoroughly. Chop the lettuce into bite-sized pieces and place in a large bowl.
  2. Add the halved tomatoes, sliced cucumber, and grated carrot to the bowl with the lettuce.
  3. In a small bowl or jar, combine vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
  4. Pour the vinaigrette over the vegetables and toss gently until everything is well coated.
  5. Garnish with chopped parsley or chives, if using. Serve immediately.

Notes

  • Dry vegetables thoroughly to prevent soggy salad.
  • Toss with dressing just before serving to maintain crispness.
  • Customize with your favorite vegetables, cheese, or nuts.
  • Use lemon juice or a different vinegar for a flavor twist.

Nutrition

Find it online: https://savorymomskitchen.com/the-garden-salad/