Garden Salad

5 from 2 votes

This quick and easy Garden Salad is your go-to side for any meal! Crisp romaine and fresh veggies tossed in a simple, flavorful vinaigrette come together in minutes.

Prep Time20

Total Time20

Course: Appetizer, Salad, Side Dish, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: Garden Salad

Servings: as a side

Author: Chelsea Lords

Cost: $5.62

Equipment

Large bowl

Ingredients

Salad

7 cups chopped green leaf lettuce see note 1
1 cup cucumbers cut in half moons, see note 2
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion optional
1/2 cup grated carrot see note 3
Toppings as desired see note 4

Dressing

3 tablespoons olive oil
1-1/2 tablespoons red wine vinegar or apple cider vinegar
2-1/4 teaspoons Dijon-style mustard
1 tablespoon honey
1/2 teaspoon minced garlic 1 clove
2 teaspoons finely minced shallot optional
Salt and pepper

US - Metric

Instructions

Add all dressing ingredients to a small jar with a lid. Season with salt and pepper (I use 1/4 teaspoon each). Cover and shake until fully combined. If the honey settles, stir with a spoon.
Add completely dried chopped romaine to a large bowl (see note 1). Top with cucumbers, cherry tomatoes, red onion, and grated carrot.
If eating the entire salad immediately, drizzle with dressing and toss. If saving some for later, only dress the portion you’ll eat now. Add optional toppings like avocado and croutons just before serving. Taste and adjust seasoning if needed. Enjoy immediately!

Video

Notes

Note 1: Wash, chop, and thoroughly dry the lettuce before using. A salad spinner works great! Wet lettuce can water down the dressing. If time allows, chill the washed lettuce and dressing before assembling.

Note 2: English or Persian cucumbers (sometimes labeled as "salad cucumbers") add the best crispness and flavor.

Note 3: This is about 1 large carrot. Peel then use the large holes of a grater for the best texture.

Note 4: Optional toppings: 1 large ripe avocado, 1 cup croutons, and cheese to taste (feta, goat, sharp cheddar, or Parmesan).

Nutrition Note: Nutrition information doesn’t include optional toppings.

Storage: This salad doesn’t store well once dressed. For leftovers, store undressed salad in an airtight container and refrigerate for up to 3 days. Store the dressing separately in the fridge for up to a week. If it separates or solidifies, let it sit at room temperature for 20–30 minutes, then shake well before using.

Nutrition