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Garden Salad | Daily Dine

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Garden Salad

Garden Salad

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. 😳There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

View original recipe on recipetineats.com

western

Prep Time: 7 minutes

Total Time: 7 minutes

Servings: 4

Ingredients

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))

1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)

1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))

1 carrot (, peeled and grated using a box grater)

1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))

1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))

3 tbsp extra virgin olive oil ((or other neutral oil))

1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))

1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))

1/2 tsp black pepper

Instructions

Step 1
Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Step 2
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Step 3
Serve: Transfer to serving bowl and serve immediately!