Description
Enjoy a fresh and zesty garden salad packed with crisp veggies, leafy greens, and a tangy homemade vinaigrette. Perfect as a healthy side or light meal!
Ingredients
Scale
- 4 cups mixed greens (romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper (red, yellow, or green), thinly sliced
- ¼ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup fresh parsley or cilantro, chopped
- ¼ cup feta cheese (optional)
- ¼ cup toasted nuts or seeds (such as sunflower seeds or almonds)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, shredded carrots, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle with feta cheese and toasted nuts or seeds for added flavor and crunch.
- Serve immediately and enjoy!
Notes
- Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
- For added protein, top with grilled chicken, shrimp, or chickpeas.
- Adjust the dressing ingredients to taste—add more lemon juice for tanginess or honey for sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: no-cook
- Cuisine: American, Mediterranean
Keywords: garden salad, fresh veggies, healthy salad, zesty vinaigrette, easy side dish