Garden Salad

Make a garden salad as an addition to your next meal - it pairs well with just about anything! Crisp romaine lettuce, tomatoes, onion, cucumber, carrots, and cheese are topped with a tangy homemade vinaigrette dressing.

Prep Time 20

Total Time 20

Servings side salads

Author Heather

Ingredients

Salad

2 large romaine lettuce hearts chopped
1 pint cherry tomatoes halved
1 small cucumber sliced into half moons
1 medium carrot grated
1 small red onion thin sliced
4 ounces grated sharp cheddar cheese

Dressing

6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1.5 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

In a large bowl, add lettuce, tomatoes, cucumber, carrot, onion, and cheese, tossing to combine.
In a separate small bowl, add olive oil, vinegar, dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Whisk until smooth.
Pour dressing over salad ingredients and toss gently to coat. Serve immediately.

Notes

To make ahead, store salad base and dressing separately in the refrigerator until just before serving.
Feel free to add your favorite garden vegetables like bell pepper, mushrooms, spinach, or radishes to your salad to suit your tastes.
Leftover dressing will keep for up to a month in a tightly sealed container in the refrigerator.
Dressed salad will begin to wilt within a few hours and does not keep well.

Nutrition