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Garden Salad

Fresh Garden Salad

A vibrant and nutritious mix of fresh vegetables, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Mixed salad greens A combination of romaine, spinach, and arugula adds a variety of textures and flavors.
  • 1 cup Cherry tomatoes Halved for sweetness and color.
  • 1 medium Cucumber Diced for a refreshing crunch.
  • 1 medium Bell pepper Any color, diced for sweetness.
  • 1/4 medium Red onion Thinly sliced for sharpness.
  • 1/2 cup Shredded carrots Adds sweetness and vibrant color.
  • 1/4 cup Olives Sliced, optional for briny flavor.
  • 1/4 cup Feta cheese Crumble for creaminess and tang.
  • 1/4 cup Balsamic vinaigrette Dressing to tie everything together.
  • to taste Salt and pepper To enhance flavors.

Equipment

  • Salad bowl
  • salad spinner
  • knife
  • cutting board
  • measuring cups
  • Measuring spoons
  • Salad tongs

Method
 

  1. Wash and dry the mixed salad greens thoroughly.
  2. Rinse the cherry tomatoes, cut them in half, and add to a large salad bowl.
  3. Dice the cucumber and bell pepper, then add them to the bowl.
  4. Thinly slice the red onion and add it to the salad bowl.
  5. Mix in the shredded carrots, olives, and crumbled feta cheese.
  6. Drizzle the balsamic vinaigrette over the salad and season with salt and pepper.
  7. Gently toss the salad to combine all ingredients and coat with dressing.
  8. Serve immediately as a side dish or light main course.

Notes

Fresh garden salad is versatile and can be customized with seasonal ingredients or proteins.