Easy Garden Salad (Print Version)
# Ingredients:
→ Fresh Veggies
01 -
Chop up a small head of iceberg lettuce into large chunks, about 5–6 handfuls.
02 -
Halve a cup of cherry or grape tomatoes (around 125g/4oz).
03 -
Slice one medium Persian or Lebanese cucumber (or half an English cucumber).
04 -
Grate one peeled carrot.
05 -
Optional: add a teaspoon of finely chopped parsley or chives for a nice touch.
→ Dressing from Scratch
06 -
Use a tablespoon of any vinegar you like (apple cider works great).
07 -
Mix in three tablespoons of extra virgin olive oil.
08 -
Add 1/2 teaspoon of Dijon mustard.
09 -
Sprinkle in 1/2 teaspoon of kosher or cooking salt (or 1/4 teaspoon of regular table salt).
10 -
Finish with 1/2 teaspoon of ground black pepper.
# Instructions:
01 -
Pop all the dressing ingredients into a jar, close the lid, and give it a strong shake. Adjust it to your taste—try more vinegar for zing, extra oil for smoothness, or a pinch of sugar for sweetness.
02 -
In a big bowl, throw together all of your prepared vegetables. Drizzle the dressing over and toss it well until everything’s coated nicely.
03 -
Scoop it into a serving dish and enjoy right away. The crisp crunch of the fresh veggies is best eaten immediately!
# Notes:
01 -
You can tweak this salad by using whatever fresh produce you’ve got. It’s a great go-to side for meals and can easily be jazzed up with different herbs or vinegars.
02 -
Try adding fun flavors to the dressing with lemon zest, minced garlic, honey, or fresh herbs—make it unique to your taste!