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A colorful and fresh garden salad with mixed greens, tomatoes, and cucumbers

Garden Salad

Learn how to assemble a fresh and vibrant garden salad using ingredients grown in just seven days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Salad
  • 200 g Mixed greens
  • 1 cup Cherry tomatoes halved
  • 1/2 Cucumber sliced
  • 1 Carrot grated
  • 1/2 Bell pepper sliced, any color
  • 1/4 Red onion thinly sliced
Vinaigrette Dressing
  • 3 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey or maple syrup
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper

Equipment

  • Bowl
  • Knife
  • Cutting Board
  • Salad Spinner
  • Whisk
  • Measuring Spoons/Cups

Method
 

Preparation
  1. Wash and chop all fresh vegetables according to your preference.
  2. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper; whisk until well emulsified.
Assembly and Serving
  1. Place the prepared vegetables into a large salad bowl, then drizzle with the prepared vinaigrette dressing and toss gently to coat.
  2. Serve the garden salad immediately as a fresh and healthy side dish or a light main meal.

Notes

For best results, use freshly harvested ingredients. Adjust dressing to your taste.