Fresh Garden Salad
A vibrant and nutritious mix of fresh vegetables, perfect as a side or light main course.
Equipment
- Salad bowl
- salad spinner
- knife
- cutting board
- measuring cups
- Measuring spoons
- Salad tongs
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.
Instructions
- Wash and dry the mixed salad greens thoroughly.
- Rinse the cherry tomatoes, cut them in half, and add to a large salad bowl.
- Dice the cucumber and bell pepper, then add them to the bowl.
- Thinly slice the red onion and add it to the salad bowl.
- Mix in the shredded carrots, olives, and crumbled feta cheese.
- Drizzle the balsamic vinaigrette over the salad and season with salt and pepper.
- Gently toss the salad to combine all ingredients and coat with dressing.
- 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.