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Hey there, it’s Kelsey here! I’m super excited to share my go-to Ultimate Garden Salad Recipe with you. It’s one of those dishes that’s perfect for any occasion—whether you’re having a quick lunch, a family dinner, or a fancy get-together. Let’s dive right in!
What Exactly is My Garden Salad?
So, what makes this salad “ultimate”? Well, it’s all about simplicity and versatility. This isn’t one of those fancy salads with a million ingredients. It’s just good, wholesome veggies that you probably already have in your fridge. And the best part? You can totally customize it to your taste. Feeling adventurous? Toss in some herbs or a different type of vinegar. Want to keep it classic? Stick with the basics. No rules here, just deliciousness.
What You Need
Salad:
- 1 small head of iceberg lettuce or other lettuce or leafy greens: Chopped into big bite-size pieces (about 5 to 6 big handfuls). Iceberg is crisp and refreshing, but if you prefer something with more flavor, go for romaine or arugula.
- 1 cup cherry or grape tomatoes, halved: Or you can use 2 regular tomatoes cut into wedges or chunks. Tomatoes add a burst of sweetness and color.
- 1 cucumber, sliced: I usually go for a medium Lebanese or Persian cucumber, but half a long English cucumber works great too. Cucumbers keep things cool and crunchy.
- 1 carrot, peeled and grated: A box grater is your best friend here. Grated carrots add a touch of sweetness and a bit of texture.
- 1 tsp parsley or chives, very finely chopped (optional): If you’re feeling fancy, a sprinkle of parsley or chives can really elevate the dish. But hey, no pressure!
Dressing:
- 1 tbsp cider vinegar (or any vinegar or lemon juice): Cider vinegar is my go-to, but you can use white wine vinegar, balsamic, red wine vinegar, or even plain white vinegar. Each one brings its own unique flavor.
- 3 tbsp extra virgin olive oil (or other neutral oil): Olive oil adds a rich, buttery flavor. If you prefer a lighter option, use a neutral oil like grapeseed or vegetable oil.
- 1/2 tsp Dijon mustard (or other non-spicy smooth mustard): Mustard helps emulsify the dressing and adds a subtle tang.
- 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt): Salt brings out the flavors of the veggies.
- 1/2 tsp black pepper: A little pepper goes a long way in adding depth.
How to Make the Ultimate Garden Salad
Step 1: Make the Dressing
Shake the dressing in a jar. It’s that simple! Just combine the cider vinegar, olive oil, Dijon mustard, salt, and black pepper in a jar, close the lid, and give it a good shake. Taste it and adjust as needed. More oil for a creamier, less tangy dressing. More vinegar for a zingy kick. A pinch of sugar can also help balance the flavors if you like it a bit sweeter.
Step 2: Toss the Salad
Place all the salad ingredients in a big bowl. Pour the dressing over the top and toss everything together until the veggies are evenly coated. This step is crucial because you want every bite to be packed with flavor.
Step 3: Serve Immediately
Transfer the salad to a serving bowl and serve it right away. Freshness is key with salads, so don’t let it sit around for too long. Trust me, it’s best when it’s just made.
Tips
- Customize to Your Taste: Feel free to add or swap out ingredients based on what you have or what you love. Maybe throw in some bell peppers, radishes, or even some cooked quinoa for a heartier meal.
- Use Fresh Ingredients: The fresher the veggies, the better the salad. So, try to use the crispest, most vibrant ingredients you can find.
- Don’t Overdress: A little dressing goes a long way. Start with a smaller amount and add more as needed. You can always add more, but you can’t take it away once it’s mixed in.
When Will It Last?
This salad is best served fresh, but if you have leftovers, they’ll keep in the fridge for about 24 hours. Just be aware that the veggies might start to wilt a bit, so it’s best to enjoy it right after you make it.
Best Way to Serve (My Style)
I love to serve this salad with a variety of other dishes. It pairs perfectly with grilled chicken, fish, or even a hearty sandwich. For a more casual setting, just pop it in a big bowl and let everyone dig in. And if you’re feeling extra fancy, garnish it with a few slices of avocado or a sprinkle of crumbled feta cheese. Yum!
Ultimate Garden Salad Recipe
This Ultimate Garden Salad is a refreshing and versatile side dish that’s perfect for any meal. Packed with crisp veggies and a zesty dressing, it’s a simple yet delicious way to enjoy fresh, healthy food. Whether you’re having a casual lunch or a fancy dinner, this salad is sure to be a crowd-pleaser.
Ingredients
Salad:
Dressing:
Instructions
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Combine the cider vinegar, olive oil, Dijon mustard, salt, and black pepper in a jar.
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Close the lid and shake well until the dressing is emulsified.
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Taste and adjust the dressing to your preference.
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Add more oil for a creamier dressing, more vinegar for more tang, or a pinch of sugar for a touch of sweetness.
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Chop the lettuce into big bite-size pieces and place it in a large bowl.
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Halve the cherry tomatoes or cut the larger tomatoes into wedges or chunks.
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Slice the cucumber and grate the carrot using a box grater.
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Add the prepared vegetables to the bowl with the lettuce.
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Pour the dressing over the salad ingredients.
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Toss everything together until the vegetables are evenly coated with the dressing.
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Transfer the salad to a serving bowl.
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Sprinkle with finely chopped parsley or chives if desired.
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Serve immediately for the best flavor and texture.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 200mg9%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Customization: Feel free to add or swap out ingredients based on what you have or what you love. Bell peppers, radishes, or even cooked quinoa can make the salad more interesting.
- Freshness: Use the freshest vegetables possible for the best taste and texture.
- Storage: This salad is best served fresh, but leftovers can be stored in the fridge for up to 24 hours. Be aware that the vegetables may start to wilt.
- Dressing Adjustments: Experiment with different vinegars or oils to find your perfect flavor profile. Adding a small garlic clove or some lemon zest can also enhance the dressing.
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Frequently Asked Questions
Can I use different types of lettuce for this salad?
Absolutely! While iceberg lettuce is crisp and refreshing, you can also use romaine, arugula, spinach, or a mix of your favorite leafy greens. Each type will bring its own unique flavor and texture.
Is it okay to use pre-cut salad mix from the store?
Definitely! Using pre-cut salad mix can save you time and effort. Just make sure it’s fresh and hasn’t been sitting in the fridge for too long to ensure the best texture and flavor.
What can I do if I don’t have Dijon mustard?
You can use any smooth, non-spicy mustard as a substitute. Yellow mustard or whole grain mustard (blended to a smooth consistency) will work fine. If you don’t have mustard at all, you can omit it, but the dressing might be a bit less tangy.
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