Ingredients

This garden salad thrives on the quality and freshness of its ingredients. Opt for seasonal, locally sourced produce whenever possible for the best flavor and nutritional value. Here’s what you’ll need to create this vibrant salad:

Mixed Salad Greens: (5 oz) The foundation of our salad, choose a blend of your favorite lettuces. Spring mix, romaine, butter lettuce, or even spinach and arugula work wonderfully. Look for pre-washed mixes to save time, or wash and dry your own thoroughly for optimal crispness.
Ripe Tomatoes: (2 medium) Choose juicy, red tomatoes for sweetness and acidity. Cherry tomatoes, grape tomatoes, or larger slicing tomatoes, chopped into bite-sized pieces, all work beautifully. Heirloom varieties add extra color and flavor complexity.
Cucumber: (1 medium) English cucumbers or garden cucumbers bring a refreshing coolness and satisfying crunch. Peel them if desired, or leave the skin on for added fiber and nutrients. Slice or dice them into bite-sized pieces.
Carrots: (2 medium) Carrots provide a touch of sweetness and a vibrant orange hue. Peel and shred or thinly slice them for easy incorporation into the salad. Baby carrots, halved or quartered lengthwise, are also a convenient option.
Bell Pepper: (1 medium) Choose any color bell pepper – red, yellow, orange, or green – for a burst of sweetness and crunch. Remove the seeds and membranes and dice into bite-sized pieces.
Red Onion: (¼ small) Red onion adds a pungent bite and beautiful color. Use sparingly as it can be quite strong. Thinly slice or finely dice it, or soak it in cold water for a few minutes to mellow its sharpness if preferred.
Fresh Parsley: (¼ cup) Flat-leaf parsley or curly parsley adds a fresh, herbaceous note and vibrant green color. Finely chop it for easy distribution throughout the salad.
Fresh Dill: (2 tablespoons) Dill brings a distinctive, slightly tangy flavor that complements the vegetables perfectly. Fresh dill is preferred for its bright aroma and taste. Chop it finely.

For the Vinaigrette:

Extra Virgin Olive Oil: (⅓ cup) The base of our vinaigrette, choose a good quality extra virgin olive oil for its rich flavor and health benefits.
Balsamic Vinegar: (¼ cup) Balsamic vinegar provides a tangy, slightly sweet, and complex flavor that balances the olive oil beautifully. Red wine vinegar or apple cider vinegar can be substituted for a different flavor profile.
Dijon Mustard: (1 teaspoon) Dijon mustard adds a touch of tang and emulsifies the vinaigrette, helping it to bind together and coat the salad evenly.
Honey or Maple Syrup: (1 teaspoon) A touch of sweetness balances the acidity of the vinegar and mustard. Honey or maple syrup are natural sweeteners that work perfectly. Agave nectar or a pinch of sugar can also be used.
Dried Oregano: (½ teaspoon) Oregano adds a warm, slightly peppery, and aromatic note to the vinaigrette.
Salt: (½ teaspoon) Enhances the flavors of all the ingredients. Adjust to taste.
Black Pepper: (¼ teaspoon) Adds a touch of spice and depth. Freshly ground black pepper is always preferred for its brighter flavor.

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Instructions

Creating this Fresh Garden Salad with Vinaigrette is incredibly simple and straightforward. Follow these easy steps to bring this vibrant dish to life:

Step 1: Prepare the Vegetables

Begin by thoroughly washing all your vegetables under cool running water. This is a crucial step to remove any dirt or residue and ensure the freshest, cleanest salad. Use a salad spinner to dry the lettuce and other greens completely. Excess water can dilute the dressing and make the salad soggy.

Once washed and dried, start prepping your vegetables:

Lettuce: If using whole heads of lettuce, core them and tear or chop the leaves into bite-sized pieces. If using pre-washed salad mix, ensure it’s thoroughly dried.
Tomatoes: Depending on the size and type, halve cherry or grape tomatoes, or chop larger tomatoes into bite-sized wedges or cubes.
Cucumber: Peel the cucumber if desired (especially if using garden cucumbers with thicker skin). Slice it in half lengthwise, and then slice or dice into half-moons or cubes.
Carrots: Peel the carrots and shred them using a box grater or vegetable peeler. Alternatively, thinly slice them into rounds or julienne strips.
Bell Pepper: Remove the core, seeds, and white membranes from the bell pepper. Dice it into bite-sized pieces.
Red Onion: Peel the red onion and thinly slice or finely dice it. If you prefer a milder onion flavor, soak the sliced or diced onion in cold water for 5-10 minutes, then drain and pat dry.
Fresh Parsley and Dill: Rinse the parsley and dill. Pat them dry and finely chop them.

Step 2: Make the Vinaigrette

In a small bowl or glass jar, whisk together all the vinaigrette ingredients:

Extra virgin olive oil
Balsamic vinegar
Dijon mustard
Honey or maple syrup
Dried oregano
Salt
Black pepper

Whisk vigorously until all the ingredients are well combined and the vinaigrette emulsifies and thickens slightly. If using a jar, simply seal the lid tightly and shake vigorously until emulsified. Taste and adjust seasoning as needed. You might want to add a touch more salt, pepper, honey, or vinegar to achieve your desired flavor balance.

Step 3: Assemble the Salad

Place all the prepared vegetables (mixed greens, tomatoes, cucumber, carrots, bell pepper, and red onion) into a large salad bowl.

Step 4: Dress and Toss

Just before serving, drizzle the vinaigrette over the salad. Start with about half of the dressing and add more as needed, tossing gently to ensure all the vegetables are lightly coated. Avoid overdressing, as this can make the salad soggy. You want just enough dressing to enhance the flavors without weighing down the fresh vegetables.

Step 5: Garnish and Serve

Sprinkle the chopped fresh parsley and dill over the salad for added freshness and visual appeal. Serve immediately and enjoy the vibrant flavors and textures of your Fresh Garden Salad with Vinaigrette!

Nutrition

Serving Size: one normal portion
Calories: 200
Fat: 15g